US9826772B2 - Methods and compositions for affecting the flavor and aroma profile of consumables - Google Patents

Methods and compositions for affecting the flavor and aroma profile of consumables Download PDF

Info

Publication number
US9826772B2
US9826772B2 US15/624,513 US201715624513A US9826772B2 US 9826772 B2 US9826772 B2 US 9826772B2 US 201715624513 A US201715624513 A US 201715624513A US 9826772 B2 US9826772 B2 US 9826772B2
Authority
US
United States
Prior art keywords
acid
food product
methyl
flavor
heme
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Active
Application number
US15/624,513
Other languages
English (en)
Other versions
US20170295833A1 (en
Inventor
Rachel Fraser
Patrick O'reilly Brown
Jessica Karr
Celeste Holz-Schietinger
Elysia Cohn
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Impossible Foods Inc
Original Assignee
Impossible Foods Inc
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Family has litigation
First worldwide family litigation filed litigation Critical https://patents.darts-ip.com/?family=53675762&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=US9826772(B2) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Priority claimed from US13/941,211 external-priority patent/US20140220217A1/en
Application filed by Impossible Foods Inc filed Critical Impossible Foods Inc
Priority to US15/624,513 priority Critical patent/US9826772B2/en
Assigned to IMPOSSIBLE FOODS INC. reassignment IMPOSSIBLE FOODS INC. ASSIGNMENT OF ASSIGNORS INTEREST (SEE DOCUMENT FOR DETAILS). Assignors: KARR, Jessica, BROWN, PATRICK O'REILLY, COHN, Elysia, FRASER, Rachel, HOLZ-SCHIETINGER, Celeste
Publication of US20170295833A1 publication Critical patent/US20170295833A1/en
Application granted granted Critical
Publication of US9826772B2 publication Critical patent/US9826772B2/en
Active legal-status Critical Current
Anticipated expiration legal-status Critical

Links

Images

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B2/00—Preservation of foods or foodstuffs, in general
    • A23B2/40—Preservation of foods or foodstuffs, in general by heating loose unpacked materials
    • A23B2/42—Preservation of foods or foodstuffs, in general by heating loose unpacked materials while they are progressively transported through the apparatus
    • A23B2/46—Preservation of foods or foodstuffs, in general by heating loose unpacked materials while they are progressively transported through the apparatus with transport through tubes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
    • A23D7/0053—Compositions other than spreads
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
    • A23D7/0056—Spread compositions
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/14—Vegetable proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/22—Working-up of proteins for foodstuffs by texturising
    • A23J3/225—Texturised simulated foods with high protein content
    • A23J3/227—Meat-like textured foods
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/424—Addition of non-meat animal protein material, e.g. blood, egg, dairy products, fish; Proteins from microorganisms, yeasts or fungi
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/426—Addition of proteins, carbohydrates or fibrous material from vegetable origin other than sugars or sugar alcohols
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
    • A23L2/52—Adding ingredients
    • A23L2/66—Proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/26—Meat flavours
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/238—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seeds, e.g. locust bean gum or guar gum
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/185—Vegetable proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/40—Colouring or decolouring of foods
    • A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/109—Types of pasta, e.g. macaroni or noodles
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
    • C12C5/00—Other raw materials for the preparation of beer
    • C12C5/02—Additives for beer
    • C12C5/026—Beer flavouring preparations
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00—Preparation of other alcoholic beverages
    • C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
    • C12G3/06—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with flavouring ingredients
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2200/00—Function of food ingredients
    • A23V2200/02—Antioxidant
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2200/00—Function of food ingredients
    • A23V2200/20—Ingredients acting on or related to the structure
    • A23V2200/222—Emulsifier
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2200/00—Function of food ingredients
    • A23V2200/20—Ingredients acting on or related to the structure
    • A23V2200/228—Gelling agent
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2250/00—Food ingredients
    • A23V2250/02—Acid
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2250/00—Food ingredients
    • A23V2250/02—Acid
    • A23V2250/06—Amino acid
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2250/00—Food ingredients
    • A23V2250/18—Lipids
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2250/00—Food ingredients
    • A23V2250/54—Proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2250/00—Food ingredients
    • A23V2250/60—Sugars, e.g. mono-, di-, tri-, tetra-saccharides
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G2200/00—Special features
    • C12G2200/21—Wine additives, e.g. flavouring or colouring agents

Definitions

  • This invention relates to food products and more particularly, to food products that include a highly conjugated heterocyclic ring complexed to iron such as a heme-cofactor and one or more flavor precursor molecules.
  • Food is any substance that is either eaten or drunk by any animal, including humans, for nutrition or pleasure. It is usually of plant or animal origin, and can contain essential nutrients, such as carbohydrates, fats, proteins, vitamins, or minerals. The substance is ingested by an organism and assimilated by the organism's cells in an effort to produce energy, maintain life, or stimulate growth.
  • Food typically has its origin in a photosynthetic organism, such as a plant. Some food is obtained directly from plants, but even animals that are used as food sources are raised by feeding them food which is typically derived from plants.
  • the plant or animal food source is fractionated into a variety of different portions, depending upon the purpose of the food. Often, certain portions of the plant, such as the seeds or fruits, are more highly prized by humans than others and these are selected for human consumption, while other less desirable portions, such as the stalks of grasses, are typically used for feeding animals.
  • Meat substitute compositions are typically extruded soy/grain mixtures which largely fail to replicate the experience of cooking and eating meat.
  • Common limitations of plant-based meat substitute products are a texture and mouth-feel that are more homogenous than that of equivalent meat products.
  • these products must largely be sold pre-cooked, with artificial flavors and aromas pre-incorporated, they fail to replicate the aromas, flavors, and other key features, such as texture and mouth-feel, associated with cooking or cooked meat.
  • these products appeal largely to a limited consumer base that is already committed to vegetarianism/veganism, but have failed to appeal to the larger consumer segment accustomed to eating meat. It would be useful to have improved plant-based meat substitutes which better replicate the aromas and flavors of meat, particularly during and/or after cooking.
  • kits for modulating the flavor and/or aroma profile of consumable food products including animal- or non-animal (e.g., plant) based food products, or mixtures of animal- and non-animal-based food products.
  • the methods and compositions are useful for modulating the flavor and/or aroma profile of a consumable food product during and/or after the cooking process.
  • the methods and compositions are used to generate one or more chemical compounds that modulate the flavor and/or aroma profile of the consumable food product during and/or after the cooking process.
  • certain characteristic meaty flavors and/or aromas e.g., beefy, bacony, umami, savory, bloody, brothy, gravy, metallic, bouillon-like; see Tables 2, 7, and 11
  • one or more specific chemical compounds associated with the same see Tables 3, 8, 9, 12, 14, 16, or 17
  • iron ion e.g., a heme moiety; or a porphyrin; a porphyrinogen; a corrin; a corrinoid; a chlorin; a bacteriochorophyll; a corphin; a chlorophyllin; a bacteriochlorin; or an isobacteriochlorin moiety complexed to an iron ion).
  • Such highly conjugated heterocycylic moieties include heterocyclic aromatic rings composed of one or more (2, 3, or 4 more) pyrrole, pyrrole-like, and/or pyrroline subunits.
  • the highly conjugated heterocyclic ring complexed to an iron ion is referred to herein as an iron complex.
  • the heme moiety can be a heme cofactor such as a heme moiety bound to a protein; a heme moiety bound to a non-proteinaceous polymer; a heme moiety bound to a solid support; or a heme moiety encapsulated in a liposome.
  • the flavors and/or aromas are not generated in the absence of the iron complex (e.g., in the absence of a ferrous chlorin) or are not generated in the absence of a heme-cofactor (e.g., in the absence of a heme-containing protein).
  • the iron complexes such as isolated chlorin-iron complexes or heme-cofactors (e.g., heme-containing proteins) can be used to generate meaty flavors and/or aromas in a variety of food products, such as during the cooking process.
  • iron complexes such as a heme-cofactor (e.g., a heme-containing protein, including, for example a plant-derived heme protein such as a plant leghemoglobin (legH)), with one or more flavor precursor molecules or compositions (see, e.g., Table 1 or Table 13) can generate or provide a range of savory and meaty aromas and tastes (see, e.g., Tables 2, 7, and/or 11) in a cooked consumable food product.
  • a heme-cofactor e.g., a heme-containing protein, including, for example a plant-derived heme protein such as a plant leghemoglobin (legH)
  • legH plant leghemoglobin
  • Flavor precursor molecules or compositions can be added to the uncooked food product in purified form and/or can be derived from ingredients in the uncooked consumable food product that contain and/or are enriched with one or more of the particular flavor precursors or compositions, including, for example, yeast extract, vegetable oil, corn oil, soybean oil, palm fruit oil, palm kernel oil, safflower oil, flaxseed oil, rice bran oil, cottonseed oil, olive oil, canola oil, sunflower oil, coconut oil, mango oil, or an algal oil.
  • yeast extract vegetable oil, corn oil, soybean oil, palm fruit oil, palm kernel oil, safflower oil, flaxseed oil, rice bran oil, cottonseed oil, olive oil, canola oil, sunflower oil, coconut oil, mango oil, or an algal oil.
  • the resultant flavor and/or aroma profile can be modulated by the type and concentration of the flavor precursors, the pH of the reaction, the length of cooking, the type and amount of iron complex (e.g., a heme cofactor such as a heme-containing protein), the temperature of the reaction, and the amount of water activity in the product, among other factors.
  • iron complex e.g., a heme cofactor such as a heme-containing protein
  • One or more flavor precursor molecules or compositions can be added along with a iron complex (e.g., ferrous chlorophyllin or a heme cofactor such as a heme-containing protein), to an uncooked food product, before and/or during the cooking process, to give the cooked consumable food product a particular meaty taste and smell, for example, the taste and smell of beef, bacon, pork, lamb, or chicken.
  • a iron complex e.g., ferrous chlorophyllin or a heme cofactor such as a heme-containing protein
  • Consumable food products can be animal or non-animal based (e.g., plant) food products, or combinations of an animal and non-animal based food product.
  • a plant based cardboard burger or an animal-based burger such as a chicken burger
  • a plant based cardboard burger or an animal-based burger can be modified with the compositions and methods of the present disclosure to result in a burger having a cooked flavor and/or aroma profile that is more meat like, e.g., beef-like, lamb-like, pork-like, turkey-like, duck-like, deer-like, yak-like, bison-like or other desirable meat flavor.
  • Food products for use in the present disclosure include those that have an iron-complex (e.g., a heme cofactor such as a heme-containing protein), and one or more flavor precursor molecules included therein.
  • the iron-complex such as a heme cofactor (e.g., a heme-containing protein) and the one or more flavor precursor molecules can be homogenously or heterogeneously included in the food products.
  • a heme protein can be isolated and purified prior to inclusion in the food product.
  • Non-limiting examples of consumable food products which can include an iron complex such as a heme-cofactor (e.g., a heme-containing protein) and one or more flavor precursor molecules include animal-based or non-animal (e.g., plant-based), or combinations of animal-based and non-animal-based, food products in the form of hot dogs, burgers, ground meat, sausages, steaks, filets, roasts, breasts, thighs, wings, meatballs, meatloaf, bacon, strips, fingers, nuggets, cutlets, or cubes.
  • an iron complex such as a heme-cofactor (e.g., a heme-containing protein)
  • one or more flavor precursor molecules include animal-based or non-animal (e.g., plant-based), or combinations of animal-based and non-animal-based, food products in the form of hot dogs, burgers, ground meat, sausages, steaks, filets, roasts, breasts, thighs, wings,
  • Consumable food products for use in the present disclosure can be flavor additive compositions, e.g., for addition to another consumable food product before, during, or after its cooking process.
  • a flavor additive composition can include an iron complex such as a heme-cofactor (e.g., a heme-containing protein), and one or more flavor precursors.
  • a flavor additive composition can include a heme protein, e.g., an isolated and purified heme protein; such a flavor additive composition can be used to modulate the flavor and/or aroma profile of a consumable food product that comprises one or more flavor precursor molecules or compositions.
  • a flavor additive composition can include one or more flavor precursor molecules or compositions; such a flavor additive composition can be used to modulate the flavor and/or aroma profile of a consumable food product that comprises the heme protein, e.g., an isolated and purified heme protein.
  • a flavor additive composition can be in the form, of but not limited to, soup or stew bases, bouillon, e.g., powder or cubes, flavor packets, or seasoning packets or shakers.
  • Such flavor additive compositions can be used to modulate the flavor and/or aroma profile for a variety of consumable food products, and can be added to a consumable food product before, during, or after cooking of the consumable food product.
  • a flavor additive composition such as one including an iron complex (e.g., ferrous chlorin or a heme protein) and one or more flavor precursors can be reacted (e.g., in vitro) with heating to generate a particular flavor and/or aroma profile of interest and the resultant product mixture can be added to the consumable food product of interest, which can then be eaten as-is or can be additionally modified, e.g., by additional cooking.
  • the iron complex can be removed from the resultant product mixture before adding the product mixture to the consumable food product of interest.
  • the iron complex can be removed from the product mixture using chromatographic techniques such as column chromatography, e.g., a column containing heme or iron-chlorin.
  • the iron complex such as a heme-cofactor, e.g., a heme-protein
  • the one or more flavor precursor flavor additive compositions can be soy-free, wheat-free, yeast-free, MSG-free, and free of protein hydrolysis products, and can taste meaty, highly savory, and without off odors or flavors.
  • this document features a food product that includes an iron complex such as a heme moiety, or a porphyrin, a porphyrinogen, a corrin, a corrinoid, a chlorin, a bacteriochorophyll, a corphin, a chlorophyllin, a bacteriochlorin, or an isobacteriochlorin moiety complexed to an iron ion and one or more flavor precursor molecules selected from the group consisting of glucose, fructose, ribose, arabinose, glucose-6-phosphate, fructose 6-phosphate, fructose 1,6-diphosphate, inositol, maltose, sucrose, maltodextrin, glycogen, nucleotide-bound sugars, molasses, a phospholipid, a lecithin, inosine, inosine monophosphate (IMP), guanosine monophosphate (GMP), pyrazine,
  • the heme moiety can be a heme-containing protein, a heme moiety bound to a non-peptidic polymer; or a heme moiety bound to a solid support.
  • the heme-containing protein can be a plant, mammalian, a yeast or filamentous fungi, or bacterial heme-containing protein.
  • the food product can include two to one hundred, two to fifty flavor precursors, two to forty flavor precursors, two to thirty-five flavor precursors, two to ten flavor precursors, or two to six flavor precursors.
  • the one or more flavor precursor molecules are selected from the group consisting of glucose, ribose, cysteine, a cysteine derivative, thiamine, alanine, methionine, lysine, a lysine derivative, glutamic acid, a glutamic acid derivative, IMP, GMP, lactic acid, maltodextrin, creatine, alanine, arginine, asparagine, aspartate, glutamic acid, glutamine, glycine, histidine, isoleucine, leucine, methionine, phenylalanine, proline, threonine, tryptophan, tyrosine, valine, linoleic acid, and mixtures thereof.
  • the heme-containing protein can be a non-symbiotic hemoglobin or a leghemoglobin (e.g., a plant leghemoglobin such as one from soybean, alfalfa, lupin, pea, cow pea, or lupin).
  • the heme-containing protein can include an amino acid sequence having at least 80% sequence identity to a polypeptide set forth in SEQ ID NOs:1-26.
  • the heme-containing protein can be isolated and purified.
  • the food product further can include a food-grade oil, a seasoning agent, a flavoring agent, a protein, a protein concentrate, an emulsifier, a gelling agent, or a fiber.
  • the food product can be a meat substitute, a soup base, stew base, snack food, bouillon powder, bouillon cube, a flavor packet, or a frozen food product. Any of the food products can be free of animal products.
  • the food product can be sealed within a packet or shaker.
  • the method can include combining an iron complex (e.g., a heme moiety, a porphyrin, a porphyrinogen, a corrin, a corrinoid, a chlorin, a bacteriochorophyll, a corphin, a chlorophyllin, a bacteriochlorin, or an isobacteriochlorin complexed to an iron) and one or more flavor precursor molecules to form a mixture, the one or more flavor precursor molecules selected from the group consisting of glucose, fructose, arabinose, ribose glucose-6-phosphate, fructose 6-phosphate, fructose 1,6-diphosphate, inositol, maltose, sucrose, maltodextrin, glycogen, nucleotide-bound sugars, molasses, a phospholipid, a lecithin, inosine, inosine monophosphate (IMP),
  • an iron complex e.g., a
  • the heme moiety can be a heme-containing protein, a heme moiety bound to a non-peptidic polymer; or a heme moiety bound to a solid support.
  • the method can include combining cysteine, ribose, lactic acid, lysine, and/or thiamine with the heme-containing protein.
  • this document features a method for producing a flavor compound.
  • the method includes combining an iron complex, such as a heme-containing protein, and one or more flavor precursor molecules to form a mixture, the one or more flavor precursor molecules selected from the group consisting of glucose, fructose, ribose, arabinose, glucose-6-phosphate, fructose 6-phosphate, fructose 1,6-diphosphate, inositol, maltose, sucrose, maltodextrin, glycogen, nucleotide-bound sugars, molasses, a phospholipid, a lecithin, inosine, IMP, GMP, pyrazine, AMP, lactic acid, succinic acid, glycolic acid, thiamine, creatine, pyrophosphate, vegetable oil, algal oil, corn oil, soybean oil, palm fruit oil, palm kernel oil, safflower oil, flaxseed oil, rice bran oil, cottonseed oil, olive oil, sunflower oil
  • This document also features a method for imparting a meat like flavor (e.g., beef-like, chicken like, pork-like, lamb-like, turkey-like, duck-like, deer-like, or bison-like) to a food product.
  • the method includes contacting the food product with a flavoring composition, the flavoring composition comprising i) an iron complex, such as a heme moiety (e.g., a heme-containing protein); and ii) one or more flavor precursor molecules selected from the group consisting of glucose, fructose, ribose, arabinose, glucose-6-phosphate, fructose 6-phosphate, fructose 1,6-diphosphate, inositol, maltose, sucrose, maltodextrin, glycogen, nucleotide-bound sugars, molasses, a phospholipid, a lecithin, inosine, IMP, GMP, pyrazine, AMP, lactic acid, succ
  • the iron complex is removed from the food product.
  • the flavoring composition further can include a seasoning agent, a flavoring agent, a protein, a protein concentrate, or an emulsifier.
  • the flavoring composition can be sealed within a packet or shaker.
  • this document features a method of making a food product.
  • the method includes combining an isolated heme-containing protein and one or more flavor precursor molecules to form a mixture, the one or more flavor precursor molecules selected from the group consisting of glucose, fructose, ribose, arabinose, glucose-6-phosphate, fructose 6-phosphate, fructose 1,6-diphosphate, inositol, maltose, sucrose, maltodextrin, glycogen, nucleotide-bound sugars, molasses, a phospholipid, a lecithin, inosine, IMP, GMP, pyrazine, AMP, lactic acid, succinic acid, glycolic acid, thiamine, creatine, pyrophosphate, sunflower oil, coconut oil, canola oil, flaxseed oil, mango oil, a free fatty acid, cysteine, methionine, isoleucine, leucine, lysine, phenylalan
  • FIG. 1 contains amino acid sequences of exemplary heme-containing proteins.
  • FIG. 2 is a bar graph of the beefiness rating of the meat replica with or without the Magic Mix, both samples in triplicate with 1% w/v LegH protein. Tasters rated beefiness on a scale from 1-7, with 1 being not beefy at all and 7 being exactly like ground beef.
  • compositions containing one or more flavor precursors and one or more highly conjugated heterocyclic rings complexed to an iron can be used to modulate the taste and/or aroma profile of food products.
  • iron complexes include heme moieties or other highly conjugated heterocylic rings complexed to an iron ion (referred to as an iron complex).
  • Heme refers to a prosthetic group bound to iron (Fe′ or Fe′) in the center of a porphyrin ring.
  • an iron complex can be a heme moiety, or a porphyrin, porphyrinogen, corrin, corrinoid, chlorin, bacteriochorophyll, corphin, chlorophyllin, bacteriochlorin, or isobacteriochlorin moiety complexed to iron ion.
  • the heme moiety that can be used to modulate the taste and/or aroma profile of food products can be a heme cofactor such as a heme-containing protein; a heme moiety bound to a non-peptidic polymer or other macromolecule such as a liposome, a polyethylene glycol, a carbohydrate, a polysaccharide, a cyclodextrin, a polyethylenimine, a polyacrylate, or derivatives thereof; a siderophore (i.e., an iron chelating compound); or a heme moiety bound to a solid support (e.g., beads) composed of a chromatography resin, cellulose, graphite, charcoal, or diatomaceous earth.
  • a heme cofactor such as a heme-containing protein
  • a heme moiety bound to a non-peptidic polymer or other macromolecule such as a liposome, a polyethylene glycol, a carbohydrate,
  • the iron complexes catalyze some reactions and produce flavor precursors without heating or cooking.
  • the iron complex destabilizes upon heating or cooking and releases the iron, e.g., the protein is denatured, so flavor precursors can be generated.
  • Suitable flavor precursors include sugars, sugar alcohols, sugar derivatives, oils (e.g., vegetable oils), free fatty acids, alpha-hydroxy acids, dicarboxylic acids, amino acids and derivatives thereof, nucleosides, nucleotides, vitamins, peptides, protein hydrolysates, extracts, phospholipids, lecithin, and organic molecules.
  • oils e.g., vegetable oils
  • Sugars, sugar alcohols, sugar acids, and sugar derivatives glucose, fructose, ribose, sucrose, arabinose, glucose-6-phosphate, fructose-6- phosphate, fructose 1,6-diphosphate, inositol, maltose, molasses, maltodextrin, glycogen, galactose, lactose, ribitol, gluconic acid and glucuronic acid, amylose, amylopectin, or xylose Oils: coconut oil, mango oil, sunflower oil, cottonseed oil, safflower oil, rice bran oil, cocoa butter, palm fruit oil, palm oil, soybean oil, canola oil, corn oil, sesame oil, walnut oil, flaxseed, jojoba oil, castor, grapeseed oil, peanut oil, olive oil, algal oil, oil from bacteria or fungi Free fatty acids: caprylic acid, capric
  • one flavor precursor or combinations of two to one hundred flavor precursors, two to ninety, two to eighty, two to seventy, two to sixty, or two to fifty flavor precursors are used.
  • combinations of two to forty flavor precursors, two to thirty-five flavor precursors, two to ten flavor precursors, or two to six flavor precursors can be used with the one or more iron complexes (e.g., heme co-factors such as a heme-containing proteins).
  • the one or more flavor precursors can be glucose, ribose, cysteine, a cysteine derivative, thiamine, lysine, a lysine derivative, glutamic acid, a glutamic acid derivative, alanine, methionine, IMP, GMP, lactic acid, and mixtures thereof (e.g., glucose and cysteine; cysteine and ribose; cysteine, glucose or ribose, and thiamine; cysteine, glucose or ribose, IMP, and GMP; cysteine, glucose or ribose, and lactic acid).
  • the one or more flavor precursors can be alanine, arginine, asparagine, aspartate, cysteine, glutamic acid, glutamine, glycine, histidine, isoleucine, leucine, lysine, methionine, phenylalanine, proline, threonine, tryptophan, tyrosine, valine, glucose, ribose, maltodextrin, thiamine, IMP, GMP, lactic acid, and creatine.
  • alanine arginine, asparagine, aspartate, cysteine, glutamic acid, glutamine, glycine, histidine, isoleucine, leucine, lysine, methionine, phenylalanine, proline, threonine, tryptophan, tyrosine, valine, glucose, ribose, maltodextrin, thiamine, IMP, GMP, lactic acid, and creat
  • heme containing protein can be used interchangeably with “heme containing polypeptide” or “heme protein” or “heme polypeptide” and includes any polypeptide that can covalently or noncovalently bind a heme moiety.
  • the heme-containing polypeptide is a globin and can include a globin fold, which comprises a series of seven to nine alpha helices.
  • Globin type proteins can be of any class (e.g., class I, class II, or class III), and in some embodiments, can transport or store oxygen.
  • a heme-containing protein can be a non-symbiotic type of hemoglobin or a leghemoglobin.
  • a heme-containing polypeptide can be a monomer, i.e., a single polypeptide chain, or can be a dimer, a trimer, tetramer, and/or higher order oligomers.
  • the life-time of the oxygenated Fe2 + state of a heme-containing protein can be similar to that of myoglobin or can exceed it by 10%, 20%, 30% 50%, 100% or more under conditions in which the heme-protein-containing consumable is manufactured, stored, handled or prepared for consumption.
  • heme-containing polypeptides can include an androglobin, a cytoglobin, a globin E, a globin X, a globin Y, a hemoglobin, a myoglobin, an erythrocruorin, a beta hemoglobin, an alpha hemoglobin, a protoglobin, a cyanoglobin, a cytoglobin, a histoglobin, a neuroglobins, a chlorocruorin, a truncated hemoglobin (e.g., HbN or HbO), a truncated 2/2 globin, a hemoglobin 3 (e.g., Glb3)
  • Heme-containing proteins that can be used in the compositions and food products described herein can be from mammals (e.g., farms animals such as cows, goats, sheep, pigs, ox, or rabbits), birds, plants, algae, fungi (e.g., yeast or filamentous fungi), ciliates, or bacteria.
  • a heme-containing protein can be from a mammal such as a farm animal (e.g., a cow, goat, sheep, pig, ox, or rabbit) or a bird such as a turkey or chicken.
  • Heme-containing proteins can be from a plant such as Nicotiana tabacum or Nicotiana sylvestris (tobacco); Zea mays (corn), Arabidopsis thaliana , a legume such as Glycine max (soybean), Cicer arietinum (garbanzo or chick pea), Pisum sativum (pea) varieties such as garden peas or sugar snap peas, Phaseolus vulgaris varieties of common beans such as green beans, black beans, navy beans, northern beans, or pinto beans, Vigna unguiculata varieties (cow peas), Vigna radiata (Mung beans), Lupinus albus (lupin), or Medicago sativa (alfalfa); Brassica napus (canola); Triticum sps.
  • Heme-containing proteins can be isolated from fungi such as Saccharomyces cerevisiae, Pichia pastoris, Magnaporthe oryzae, Fusarium graminearum, Aspergillus oryzae, Trichoderma reesei, Myceliopthera thermophile, Kluyvera lactis , or Fusarium oxysporum .
  • Heme-containing proteins can be isolated from bacteria such as Escherichia coli, Bacillus subtilis, Bacillus licheniformis, Bacillus megaterium, Synechocistis sp., Aquifex aeolicus, Methylacidiphilum infernorum , or thermophilic bacteria such as Thermophilus .
  • a non-symbiotic hemoglobin can be from a plant selected from the group consisting of soybean, sprouted soybean, alfalfa, golden flax, black bean, black eyed pea, northern, garbanzo, moong bean, cowpeas, pinto beans, pod peas, quinoa , sesame, sunflower, wheat berries, spelt, barley, wild rice, or rice.
  • any of the heme-containing proteins described herein that can be used for producing food products can have at least 70% (e.g., at least 75%, 80%, 85%, 90%, 95%, 97%, 98%, 99%, or 100%) sequence identity to the amino acid sequence of the corresponding wild-type heme-containing protein or fragments thereof that contain a heme-binding motif.
  • a heme-containing protein can have at least 70% sequence identity to an amino acid sequence set forth in FIG. 1 , including a non-symbiotic hemoglobin such as that from Vigna radiata (SEQ ID NO:1), Hordeum vulgare (SEQ ID NO:5), Zea mays (SEQ ID NO:13), Oryza sativa subsp.
  • a Hell's gate globin I such as that from Methylacidiphilum infernorum (SEQ ID NO:2), a flavohemoprotein such as that from Aquifex aeolicus (SEQ ID NO:3), a leghemoglobin such as that from Glycine max (SEQ ID NO:4), Pisum sativum (SEQ ID NO:16), or Vigna unguiculata (SEQ ID NO:17), a heme-dependent peroxidase such as from Magnaporthe oryzae , (SEQ ID NO:6) or Fusarium oxysporum (SEQ ID NO:7), a cytochrome c peroxidase from Fusarium graminearum (SEQ ID NO:8), a truncated hemoglobin from Chlamydomonas moewusii (SEQ ID NO:4)
  • the percent identity between two amino acid sequences can be determined as follows. First, the amino acid sequences are aligned using the BLAST 2 Sequences (Bl2seq) program from the stand-alone version of BLASTZ containing BLASTP version 2.0.14. This stand-alone version of BLASTZ can be obtained from Fish & Richardson's web site (e.g., www.fr.com/blast/) or the U.S. government's National Center for Biotechnology Information web site (www.ncbi.nlm.nih.gov). Instructions explaining how to use the Bl2seq program can be found in the readme file accompanying BLASTZ. Bl2seq performs a comparison between two amino acid sequences using the BLASTP algorithm.
  • Bl2seq performs a comparison between two amino acid sequences using the BLASTP algorithm.
  • Bl2seq are set as follows: -i is set to a file containing the first amino acid sequence to be compared (e.g., C: ⁇ seq1.txt); -j is set to a file containing the second amino acid sequence to be compared (e.g., C: ⁇ seq2.txt); -p is set to blastp; -o is set to any desired file name (e.g., C: ⁇ output.txt); and all other options are left at their default setting.
  • -i is set to a file containing the first amino acid sequence to be compared (e.g., C: ⁇ seq1.txt)
  • -j is set to a file containing the second amino acid sequence to be compared (e.g., C: ⁇ seq2.txt)
  • -p is set to blastp
  • -o is set to any desired file name (e.g., C: ⁇ output.txt); and all other options are left at
  • the following command can be used to generate an output file containing a comparison between two amino acid sequences: C: ⁇ Bl2seq -i c: ⁇ seq1.txt -j c: ⁇ seq2.txt -p blastp -o c: ⁇ output.txt. If the two compared sequences share homology, then the designated output file will present those regions of homology as aligned sequences. If the two compared sequences do not share homology, then the designated output file will not present aligned sequences. Similar procedures can be following for nucleic acid sequences except that blastn is used.
  • the number of matches is determined by counting the number of positions where an identical amino acid residue is presented in both sequences.
  • the percent identity is determined by dividing the number of matches by the length of the full-length polypeptide amino acid sequence followed by multiplying the resulting value by 100. It is noted that the percent identity value is rounded to the nearest tenth. For example, 78.11, 78.12, 78.13, and 78.14 is rounded down to 78.1, while 78.15, 78.16, 78.17, 78.18, and 78.19 is rounded up to 78.2. It also is noted that the length value will always be an integer.
  • nucleic acids can encode a polypeptide having a particular amino acid sequence.
  • the degeneracy of the genetic code is well known to the art; i.e., for many amino acids, there is more than one nucleotide triplet that serves as the codon for the amino acid.
  • codons in the coding sequence for a given enzyme can be modified such that optimal expression in a particular species (e.g., bacteria or fungus) is obtained, using appropriate codon bias tables for that species.
  • Heme-containing proteins can be extracted from the source material (e.g., extracted from animal tissue, or plant, fungal, algal, or bacterial biomass, or from the culture supernatant for secreted proteins) or from a combination of source materials (e.g., multiple plant species).
  • Leghemoglobin is readily available as an unused by-product of commodity legume crops (e.g., soybean, alfalfa, or pea). The amount of leghemoglobin in the roots of these crops in the United States exceeds the myoglobin content of all the red meat consumed in the United States.
  • extracts of heme-containing proteins include one or more non-heme-containing proteins from the source material (e.g., other animal, plant, fungal, algal, or bacterial proteins) or from a combination of source materials (e.g., different animal, plant, fungi, algae, or bacteria).
  • source material e.g., other animal, plant, fungal, algal, or bacterial proteins
  • source materials e.g., different animal, plant, fungi, algae, or bacteria
  • heme-containing proteins are isolated and purified from other components of the source material (e.g., other animal, plant, fungal, algal, or bacterial proteins).
  • the term “isolated and purified” indicates that the preparation of heme-containing protein is at least 60% pure, e.g., greater than 65%, 70%, 75%, 80%, 85%, 90%, 95%, or 99% pure.
  • isolating and purifying proteins can allow the food products to be made with greater consistency and greater control over the properties of the food product as unwanted material is eliminated. Proteins can be separated on the basis of their molecular weight, for example, by size exclusion chromatography, ultrafiltration through membranes, or density centrifugation.
  • the proteins can be separated based on their surface charge, for example, by isoelectric precipitation, anion exchange chromatography, or cation exchange chromatography. Proteins also can be separated on the basis of their solubility, for example, by ammonium sulfate precipitation, isoelectric precipitation, surfactants, detergents or solvent extraction. Proteins also can be separated by their affinity to another molecule, using, for example, hydrophobic interaction chromatography, reactive dyes, or hydroxyapatite.
  • Affinity chromatography also can include using antibodies having specific binding affinity for the heme-containing protein, nickel NTA for His-tagged recombinant proteins, lectins to bind to sugar moieties on a glycoprotein, or other molecules which specifically binds the protein.
  • Heme-containing proteins also can be recombinantly produced using polypeptide expression techniques (e.g., heterologous expression techniques using bacterial cells, insect cells, fungal cells such as yeast, plant cells such as tobacco, soybean, or Arabidopsis , or mammalian cells).
  • polypeptide expression techniques e.g., heterologous expression techniques using bacterial cells, insect cells, fungal cells such as yeast, plant cells such as tobacco, soybean, or Arabidopsis , or mammalian cells.
  • standard polypeptide synthesis techniques e.g., liquid-phase polypeptide synthesis techniques or solid-phase polypeptide synthesis techniques
  • in vitro transcription-translation techniques can be used to produce heme-containing proteins.
  • the protein used in the consumable may be soluble in a solution.
  • the isolated and purified proteins are soluble in solution at greater than 5, 10, 15, 20, 25, 50, 100, 150, 200, or 250 g/L.
  • the isolated and purified protein is substantially in its native fold and water soluble. In some embodiments, the isolated and purified protein is more than 50, 60, 70, 80, or 90% in its native fold. In some embodiments, the isolated and purified protein is more than 50, 60, 70, 80, or 90% water soluble.
  • the food product contains between 0.01% and 5% by weight of a heme protein. In some embodiments, the food product contains between 0.01% and 5% by weight of leghemoglobin. Some meat also contains myoglobin, a heme protein, which accounts for most of the red color and iron content of some meat. It is understood that these percentages can vary in meat and the food products can be produced to approximate the natural variation in meat.
  • the food product comprises about 0.05%, about 0.1%, about 0.2%, about 0.3%, about 0.4%, about 0.5%, about 0.6%, about 0.7%, about 0.8%, about 0.9%, about 5 1%, about 1.1%, about 1.2%, about 1.3%, about 1.4%, about 1.5%, about 1.6%, about 1.7%, about 1.8%, about 1.9%, about 2%, or more than about 2% of an iron-carrying protein (e.g., a heme-containing protein) by dry weight or total weight.
  • an iron-carrying protein e.g., a heme-containing protein
  • the iron carrying protein has been isolated and purified from a source.
  • different combinations of flavor precursors can be used with one or more iron complexes (e.g., a ferrous chlorin, a chlorin-iron complex, or a heme-cofactor such as a heme-containing protein or heme bound to a non-peptidic polymer such as polyethylene glycol or to a solid support) to produce different flavor and aroma profiles when the flavor precursors and iron complexes are heated together (e.g., during cooking).
  • iron complexes e.g., a ferrous chlorin, a chlorin-iron complex, or a heme-cofactor such as a heme-containing protein or heme bound to a non-peptidic polymer such as polyethylene glycol or to a solid support
  • the resultant flavor and/or aroma profile can be modulated by the type and concentration of the flavor precursors, the pH of the reaction, the length of cooking, the type and amount of iron complex (e.g., a heme-cofactor such as heme-containing protein, heme bound to non-peptidic polymer or macromolecule, or heme bound to a solid support), the temperature of the reaction, and the amount of water activity in the product, among other factors.
  • a heme-cofactor such as heme-containing protein, heme bound to non-peptidic polymer or macromolecule, or heme bound to a solid support
  • the solid support e.g., beads
  • the solid support with attached heme moiety can be re-used, i.e., incubated again with sugars and/or one or more other flavor precursors to generate flavors.
  • Table 2 provides non-limiting examples of flavor types that can be generated by combining one or more flavor precursors and one or more heme co-factors (e.g., heme-containing proteins). See also Tables 7 and/or 11.
  • heme co-factors e.g., heme-containing proteins
  • Flavor and aroma profiles are created by different chemical compounds formed by chemical reactions between the heme co-factor (e.g., heme-containing protein) and flavor precursors.
  • Gas chromatography-mass spectrometry GCMS
  • volatile chemicals can be isolated from the head space after heating a heme-containing protein and one or more flavor precursors.
  • Table 3 provides non-limiting examples of compounds that can be produced. See also Tables 8, 9, 12, and/or 14.
  • an iron complex e.g., a ferrous chlorin or a heme-cofactor such as a heme-containing protein
  • an iron complex is heated in the presence of ground chicken, to increase specific volatile flavor and odorant components typically elevated in beef.
  • propanal, butanal, 2-ethyl-furan, heptanal, octanal, trans-2-(2-pentenyl)furan, (Z)-2-heptenal, (E)-2-octenal, pyrrole, 2,4-dodecadienal, 1-octanal, (Z)-2-decenal, or 2-undecenal can be increased in the presence of the heme-containing protein, which can impart a more beefy flavor to the chicken.
  • an iron complex e.g., a ferrous chlorin or a heme-cofactor such as a heme-containing protein
  • cysteine and glucose or other combinations of flavor precursors to provide a different profile of volatile odorants than when any subset of the three components are used individually.
  • Volatile flavor components that are increased under these conditions include but are not limited to furan, acetone, thiazole, furfural, benzaldehyde, 2-pyridinecarboxaldehyde, 5-methyl-2-thiophenecarboxaldehyde, 3-methyl-2-thiophenecarboxaldehyde, 3-thiophenemethanol and decanol.
  • cysteine and glucose alone or in the presence of iron salts such as ferrous glucanate produced a sulfurous, odor, but addition of heme-containing proteins reduced the sulfurous odor and replaced it with flavors including but not limited to chicken broth, burnt mushroom, molasses, and bread.
  • an iron complex e.g., a ferrous chlorin or a heme-cofactor such as a heme-containing protein
  • an iron complex is heated in the presence of cysteine and ribose to provide a different profile of volatile odorants. Heating in the presence of ribose created some additional compounds as compared to when a heme-containing protein and glucose were heated together. See Tables 8 and 9.
  • an iron complex e.g., a ferrous chlorophillin or a heme-cofactor such as a heme-containing protein
  • an iron complex can be heated in the presence of thiamine and a sugar to affect the formation of 5-Thiazoleethanol, 4-methyl-furan, 3,3′-dithiobis[2-methyl-furan, and/or 4-Methylthiazole.
  • 5-Thiazoleethanol 4-methyl-furan
  • 3,3′-dithiobis[2-methyl-furan and/or 4-Methylthiazole.
  • an iron complex e.g., a ferrous chlorin or a heme-cofactor such as a heme-containing protein
  • a nucleotide such as inosine monophosphate and/or guanosine monophosphate
  • flavor compounds such as (E)-4-octene, 2-ethyl-furan, 2-pentanone, 2,3-butanedione, 2-methyl-thiazole, methyl-pyrazine, tridecane, (E)-2-octenal, 2-thiopenecarboxaldehyde, and/or 3-thiopenecarboxaldehyde.
  • These compounds are known to be present in meat and have a beefy, meaty, buttery, and or savory flavor notes.
  • an iron complex e.g., a ferrous chlorin or a heme-cofactor such as a heme-containing protein
  • lysine e.g., a ferrous chlorin or a heme-cofactor such as a heme-containing protein
  • cysteine e.g., a sugar such as ribose, and cysteine to control the formation of flavor compounds such as dimethyl trisulfide, nonanal, 2-pentyl thiophene, 2-nonenal furfural, 1-octanol, 2-nonenal, thiazole, 2-acetylthiazole, phenylacetaldehyde, and/or 2-acetylthiazole.
  • flavor compounds such as dimethyl trisulfide, nonanal, 2-pentyl thiophene, 2-nonenal furfural, 1-octanol, 2-nonenal, thiazole, 2-acetylthiazole,
  • an iron complex e.g., a ferrous chlorin or a heme-cofactor such as a heme-containing protein
  • a ferrous chlorin or a heme-cofactor such as a heme-containing protein
  • cysteine a sugar such as ribose
  • these compounds are known to be present in meat and have beefy, savory, browned, bready, and malty notes.
  • an iron complex e.g., a ferrous chlorin or a heme-cofactor such as a heme-containing protein
  • an iron complex can be heated in the presence of amino acids, sugars such as glucose, ribose, and maltodextrin, lactic acid, thiamine, IMP, GMP, creatine, and salts such as potassium chloride and sodium chloride, to control the formation of flavor compounds such as 1,3-bis(1,1-dimethylethyl)-benzene, 2-methyl 3-furanthiol, and/or bis(2-methyl-4,5-dihydro-3-furyl) disulfide. These compounds are known to be present in meat and have beefy notes. See also Table 14.
  • a particular type of heme-containing protein is chosen to control the formation of flavor compounds. See, for example, the results of Table 9, which shows that the addition of different types of heme-proteins (LegH, Barley, B. myoglobin , or A.
  • aeolicus in flavor reaction mixtures containing one or more flavor precursor compounds results in many of the same key meat flavors, including but not limited to pentanone, 3-methyl butanal, 2-methyl butanal, 2-heptenal, 1-octene, nonanal, 2-propenal, 2-decenal, 2-nonanone, 2-octanone, 2-tridecen-1-ol, 2-octanone, 2-octenal, 4-methyl-2-heptanone, octanal, 2-undecenal, butyrolactone, 1-octen-3-one, 3-methylheptyl acetate, and 2-pentyl-thiophene. These differences in flavor compounds can change the overall taste profile.
  • an iron complex e.g., a ferrous chlorin or a heme-cofactor such as a heme-containing protein
  • one or more flavor precursors can be reacted (e.g., in vitro) with heating to generate a particular flavor and/or aroma profile of interest and the resultant flavor additive composition can be added to the consumable food product of interest, which can then be eaten as-is or can be additionally modified, e.g., by additional cooking.
  • any undesirable flavors can be minimized by deodorizing with activated charcoal or by removing enzymes such as lipoxygenases (LOX), which can be present in trace amounts when using preparations of plant proteins, and which can convert unsaturated triacylglycerides (such as linoleic acid or linolenic acid) into smaller and more volatile molecules.
  • LOX lipoxygenases
  • LOX are naturally present in legumes such as peas, soybeans, and peanuts, as well as rice, potatoes, and olives. When legume flours are fractionated into separate protein fractions, LOX can act as undesirable “time-bombs” that can cause undesirable flavors on aging or storage.
  • compositions containing plant proteins can be subjected to purification to remove LOX using, for example, an affinity resin that binds to LOX and removes it from the protein sample.
  • the affinity resin can be linoleic acid, linolenic acid, stearic acid, oleic acid, propyl gallate, or epigalloccatechin gallate attached to a solid support such as a bead or resin. See, e.g., WO2013138793.
  • certain combinations of antioxidants and/or LOX inhibitors can be used as effective agents to minimize off-flavor or off-odor generation especially in the presence of fats and oils.
  • Such compounds can include, for example, one or more of ⁇ -carotene, ⁇ -tocopherol, caffeic acid, propyl gallate, or epigallocatechin gallate.
  • specific flavor compounds such as those described in Tables 3, 8, 9, 12, 14, 16, or 17 can be isolated and purified from the flavor additive composition. These isolated and purified compounds can be used as an ingredient to create flavors useful to the food and fragrance industry.
  • a flavor additive composition can be in the form, of but not limited to, soup or stew bases, bouillon, e.g., powder or cubes, flavor packets, or seasoning packets or shakers.
  • Such flavor additive compositions can be used to modulate the flavor and/or aroma profile for a variety of food products, and can be added to a consumable food product before, during, or after cooking of the food product.
  • Food products containing one or more flavor precursors and one or more heme-containing proteins can be used as a base for formulating a variety of additional food products, including meat substitutes, soup bases, stew bases, snack foods, bouillon powders, bouillon cubes, flavor packets, or frozen food products.
  • Meat substitutes can be formulated, for example, as hot dogs, burgers, ground meat, sausages, steaks, filets, roasts, breasts, thighs, wings, meatballs, meatloaf, bacon, strips, fingers, nuggets, cutlets, or cubes.
  • food products described herein can be used to modulate the taste and/or aroma profile of other food products (e.g., meat replicas, meat substitutes, tofu, mock duck or other gluten based vegetable product, textured vegetable protein such as textured soy protein, pork, fish, lamb, or poultry products such as chicken or turkey products) and can be applied to the other food product before or during cooking.
  • other food products e.g., meat replicas, meat substitutes, tofu, mock duck or other gluten based vegetable product, textured vegetable protein such as textured soy protein, pork, fish, lamb, or poultry products such as chicken or turkey products
  • Using the food products described herein can provide a particular meaty taste and smell, for example, the taste and smell of beef or bacon, to a non-meat product or to a poultry product.
  • Food products described herein can be packaged in various ways, including being sealed within individual packets or shakers, such that the composition can be sprinkled or spread on top of a food product before or during cooking.
  • Food products described herein can include additional ingredients including food-grade oils such as canola, corn, sunflower, soybean, olive or coconut oil, seasoning agents such as edible salts (e.g., sodium or potassium chloride) or herbs (e.g., rosemary, thyme, basil, sage, or mint), flavoring agents, proteins (e.g., soy protein isolate, wheat glutin, pea vicilin, and/or pea legumin), protein concentrates (e.g., soy protein concentrate), emulsifiers (e.g., lecithin), gelling agents (e.g., k-carrageenan or gelatin), fibers (e.g., bamboo filer or inulin), or minerals (e.g., iodine, zinc, and/or calcium).
  • seasoning agents such as edible salts (e.g., sodium or potassium chloride) or herbs (e.g., rosemary, thyme, basil, sage, or mint), flavoring agents, proteins (e.g
  • Food products described herein also can include a natural coloring agent such as turmeric or beet juice, or an artificial coloring agent such as azo dyes, triphenylmethanes, xanthenes, quinines, indigoids, titanium dioxide, red #3, red #40, blue #1, or yellow #5.
  • a natural coloring agent such as turmeric or beet juice
  • an artificial coloring agent such as azo dyes, triphenylmethanes, xanthenes, quinines, indigoids, titanium dioxide, red #3, red #40, blue #1, or yellow #5.
  • Food products described herein also can include meat shelf life extenders such as carbon monoxide, nitrites, sodium metabisulfite, Bombal, vitamin E, rosemary extract, green tea extract, catechins and other anti-oxidants.
  • meat shelf life extenders such as carbon monoxide, nitrites, sodium metabisulfite, Bombal, vitamin E, rosemary extract, green tea extract, catechins and other anti-oxidants.
  • Food products described herein can be free of animal products (e.g., animal heme-containing proteins or other animal products).
  • the food products can be soy-free, wheat-free, yeast-free, MSG-free, and/or free of protein hydrolysis products, and can taste meaty, highly savory, and without off odors or flavors.
  • Food products described herein can be assessed using trained human panelists.
  • the evaluations can involve eyeing, feeling, chewing, and tasting of the product to judge product appearance, color, integrity, texture, flavor, and mouth feel, etc.
  • a scale can be used to rate the overall acceptability or quality of the food product or specific quality attributes such beefiness, texture, and flavor. Panelists can be encouraged to rinse their mouths with water between samples, and given opportunity to comment on each sample.
  • a food product described herein can be compared to another food product (e.g., meat or meat substitute) based upon olfactometer readings.
  • the olfactometer can be used to assess odor concentration and odor thresholds, odor suprathresholds with comparison to a reference gas, hedonic scale scores to determine the degree of appreciation, or relative intensity of odors.
  • an olfactometer allows the training and automatic evaluation of expert panels.
  • a food product described herein causes similar or identical olfactometer readings.
  • the differences between flavors generated using the methods of the invention and meat are sufficiently small to be below the detection threshold of human perception.
  • volatile chemicals identified using GCMS can be evaluated. For example, a human can rate the experience of smelling the chemical responsible for a certain peak. This information could be used to further refine the profile of flavor and aroma compounds produced using a heme-containing protein and one or more flavor precursors.
  • Characteristic flavor and fragrance components are mostly produced during the cooking process by chemical reactions molecules including amino acids, fats and sugars which are found in plants as well as meat. Therefore, in some embodiments, a food product is tested for similarity to meat during or after cooking. In some embodiments human ratings, human evaluation, olfactometer readings, or GCMS measurements, or combinations thereof, are used to create an olfactory map of the food product. Similarly, an olfactory map of the food product, for example, a meat replica, can be created. These maps can be compared to assess how similar the cooked food product is to meat.
  • the olfactory map of the food product during or after cooking is similar to or indistinguishable from that of cooked or cooking meat. In some embodiments the similarity is sufficient to be beyond the detection threshold of human perception.
  • the food product can be created so its characteristics are similar to a food product after cooking, but the uncooked food product may have properties that are different from the predicate food product prior to cooking.
  • compositions of the invention are judged as acceptably equivalent to real meat products. Additionally, these results can demonstrate that compositions of the invention are preferred by panelist over other commercially available meat substitutes. So, in some embodiments the present invention provides for consumables that are significantly similar to traditional meats and are more meat like than previously known meat alternatives.
  • Replica burgers containing the ingredients in Table 4 and the flavor precursors cysteine (10 mM), glutamic acid (10 mM), glucose (10 mM), and thiamine (1 mM) were prepared. Water was added to make up the balance. See, for example, U.S. Provisional Application No. 61/751,816, filed Jan. 11, 2013. Control burgers were prepared as in Table 4 with precursors cysteine (10 mM), glutamic acid (10 mM), glucose (10 mM), and thiamine (1 mM) except LegH was omitted.
  • Example 2 Replica Burgers with a Flavor Precursor Mixture Taste Beefy and Bloody
  • Replica burgers containing a flavor precursor mixture of glucose, cysteine, thiamine, and glutamic acid and 1% LegH pre-cooked w/w were prepared as described in Example 1, and evaluated by a trained sensory panel after the burgers were cooked for 5 minutes at 150 C. Control burgers included LegH and all other ingredients except for the flavor precursor mixture.
  • Example 3 Replica Burgers with Flavor Precursor Mixture Resulting in a Bacon Taste
  • Replica burgers were cooked with different precursor mixes (see Table 7) and 1% LegH and evaluated by a trained sensory panel after the burgers were cooked for 5 minutes at 150 C.
  • Control burgers contained LegH and all of the other ingredients except for the flavor precursors.
  • a replica burger with a precursor mixture of 10 mM glucose, 10 mM ribose, 10 mM cysteine, 1 mM thiamine, 1 mM glutamic acid, 1 mM GMP, and LegH was described as having a bacon aroma and taste, and overall meatiness, savory quality, a very umami quality, a brothy quality, and slight beefy notes. See Table 7 for a summary of the flavor description for the various combinations of flavor precursors and heme-containing protein.
  • Flavors generated by addition of precursors to LegH (1%) Precursor (concentration) Flavor Description ribose cysteine some kind of cold-cut/sliced deli meat (10 mM) (10 mM) ribose cysteine IMP (2 mM) bread crust with beef drippings, sweet, grassy, (10 mM) (10 mM) umami ribose cysteine lactic acid (1 mM) bready, malty, browned, breadcrust (10 mM) (10 mM) ribose cysteine lysine (5 mM) savory, beefy, little grassy, brothy, bread (10 mM) (10 mM) ribose cysteine alanine (5 mM) savory, weak beefy, brothy, little metallic (10 mM) (10 mM) ribose cysteine I + G (2 mM) savory, weak beefy, brothy, sweet (10 mM) (10 mM) ribos
  • GCMS Gas chromatography-mass spectrometry
  • control mixtures of cysteine with ribose or glucose heated in the absence of the LegH heme-protein did not generate the same set of flavor compounds.
  • the flavor reaction mixtures containing LegH also were evaluated by a blinded trained sensory panel, which described the samples with ribose as having beefy, savory, brothy, and gravy-like notes, and the samples with glucose as savory, bloody, metallic, raw meat, and bouillon-like.
  • thiamine in a flavor reaction mixtures with a heme protein and other flavor precursors affected the formation of 5-Thiazoleethanol, 4-methyl-furan, 3,3′-dithiobis[2-methyl-thiazole, and 4-methylthiazole. These compounds are known to be present in meat and have beefy, meaty taste notes.
  • Flavor reaction mixtures at pH 6 containing LegH (1%), cysteine (10 mM), thiamine (1 mM), either glucose or ribose (20 mM), and with or without glutamic acid (10 mM) were prepared and subsequently heated to 150 C for 3 minutes. These flavor reaction samples then were evaluated by GCMS for the flavor compounds generated and evaluated by a trained panel for their sensory profiles. Volatile chemicals were isolated from the head space around the flavor reactions. GCMS showed 4-methyl-5-thiazoleethanol, 3,3′-dithiobis[2-methyl]-furan, and 4-methylthiazole compounds were created by a mixture of LegH with thiamine, a sugar (either glucose or ribose), and cysteine. The same flavor reaction mixtures without thiamine did not generate these compounds; additionally these compounds were not generated when heme-proteins were not present in the flavor reaction mixtures.
  • the flavor reaction samples also were evaluated by a blinded trained sensory panel, which described the samples with the addition of thiamine as more complex in taste and more beefy, meaty, and savory.
  • inosine monophosphate and guanosine monophosphate in mixes with heme protein and other precursors controlled the formation of flavor compounds (E)-4-octene, 2-ethyl-furan, 2-pentanone, 2,3-butanedione, 2-methyl-thiazole, methyl-pyrazine, tridecane, (E)-2-octenal, 2-thiophenecarboxaldehyde, and 3-thiophenecarboxaldehyde.
  • These compounds are known to be present in meat and have a beefy, meaty, buttery, and or savory flavor notes.
  • GCMS showed 4-octene, 2-ethyl furan, 2-pentanone, 2,3-butanedione, 2-methyl-thiazole, methyl-pyrazine, tridecane, 2-octenal, 2-thiophenecarboxaldehyde, 3-thiophenecarboxaldehyde compounds were created by a mixture of hemeprotein LegH with IMP, GMP, glucose, and cysteine. The same samples without IMP and GMP did not generate these compounds, additionally these compounds were also not created when heme-proteins were not present, just precursor molecules.
  • FIG. 2 shows the abundance of the novel flavor compounds created with heme protein at 1% was mixed in a reaction at pH 6, with cysteine (10 mM), and glucose (20 mM), IMP (1 mM) and GMP (1 mM), and detected by solid phase microextraction (SPME) and then detected by GCMS.
  • Example 7 Flavor Generation with the Addition of a Particular Organic Acid
  • lactic acid in mixes with heme protein, ribose, and cysteine controlled the formation of the flavor compounds nonanal, thiazole, 2-acetylthiazole, and 8-methyl-1-undecene. These compounds are known to be present in meat.
  • Example 8 Flavor Generated with the Addition of a Particular Amino Acid
  • lysine in mixes with heme protein ribose, and cysteine controlled the formation of flavor compounds dimethyl trisulfide, nonanal, 2-pentyl-thiophene, furfural, 2-nonenal, 1-octanol, 2-nonenal, thiazole, 2-acetylthiazole, phenylacetaldehyde, 2-acetylthiazole.
  • flavor compounds dimethyl trisulfide, nonanal, 2-pentyl-thiophene, furfural, 2-nonenal, 1-octanol, 2-nonenal, thiazole, 2-acetylthiazole, phenylacetaldehyde, 2-acetylthiazole.
  • Dimethyl trisulfide, nonanal, 2-pentyl-thiophene, furfural, 2-nonenal, 1-octanol, 2-nonenal, thiazole, 2-acetylthiazole, phenylacetaldehyde, 2-acetylthiazole compounds were created by a mixture of LegH with lactic acid, ribose, and cysteine. The same samples without lactic acid did not generate these compounds, additionally these compounds were not created when heme-proteins were not present, just precursor molecules. Sensory evaluation by blinded trained panelist found the samples with the addition of lysine as described as roast beefy, savory, and browned. The addition of lysine increased the roasted browned notes.
  • heme-proteins LegH, Barley, B. myoglobin , or A. aeolicus
  • flavor reaction mixtures containing one or more flavor precursor compounds results in many of the same key meat flavors, including but not limited to 2-pentyl-furan, 2,3-Butanedione, Thiophene, 2-methyl-thiazole, Pyrazine, Furan, Pyrrole, 2-methyl-furan and distinct differences in the flavor compounds, including but not limited to 2-pentyl-thiophene, Nonanal, 2-Nonanone, and 1-Octen-3-one. These differences in flavor compounds can change the overall taste profile.
  • the different types of heme-protein were LegH, Barley, B.
  • myoglobin myoglobin , or A. aeolicus used at 1% w/w in a reaction mixed with cysteine (10 mM) and ribose (10 mM) at pH 6. The pre-reaction mixture was heated to 150 C for 3 minutes; this reaction created flavor compounds known to be present in meat; see Table 9. The characteristic flavor and fragrance components are mostly produced during the cooking process where the flavor precursor molecules react with the heme-protein. Samples were evaluated by GCMS to identify the flavor compounds generated after heating and also evaluated for their sensory profiles. Volatile chemicals were isolated from the head space around the flavor reactions. Table 9 shows the similarity and differences in volatile flavor compounds created by the different types of heme-proteins.
  • oils canola oil or coconut oil
  • free fatty acids FFA
  • PL phospholipids
  • Oils, FFAs, and PLs were added to 50 mM potassium phosphate buffer (PPB) pH 6.0 or a Maillard reaction mix (MRM) containing 50 mM potassium phosphate pH 6.0, 5 mM Cysteine, 10 mM Glucose, 0.1 mM Thiamine, and 0.1% (w/v) LegHemoglobin.
  • Lipids in combination with MRM were designed to capture the cross reactions of lipid degradation and Maillard reaction productions while lipids in phosphate buffer functioned as a lipid control.
  • the oils were added at 3% of the total 1 mL volume of solution while FFAs and PLs were added at 1% of the total 1 mL volumes. All samples were cooked at 150° C. for 3 mins, cooled to 50° C. and then analyzed using GCMS (SPME fiber sampling of headspace). After all samples were analyzed by GCMS the caps were removed and samples were smelled by a trained flavor scientist and aromas recorded.
  • Table 11 contains the aroma descriptions and Table 12 contains the GCMS data from the most interesting samples analyzed.
  • Many of the lipids introduced a “fatty” aroma to MRM that was otherwise absent.
  • the combinations of Linoleic Acid or NatCholinePC40 in MRM produced the greatest abundance of fatty compounds suggesting that these lipids may improve the flavor perception of beef tallow.
  • Linoleic Acid and NatCholinePC40 also showed high abundance of earthy-mushroom aromas.
  • the addition of lipids to MRM significantly increased the abundance of “nutty & roasted” aromas. Less desirable “green” aroma compounds were most prominent in samples with unsaturated free fatty acids (linoleic acid or oleic acid) or phospholipids. In general, the addition of lipids significantly increased the number of target beef compounds made.
  • (E,E)-2,4-heptadienal also was detected in the MRM_BioLipon95, MRM_BeefHeart, and MRM_Linoleic acid samples.
  • the strongest signal intensity was in the MRM_Canola and MRM_Linoleic acid samples.
  • (E,E)-2,4-nonadienal also was detected in the Kphos6_Canola, MRM_NatCholinePC40, MRM_BioLipon95, MRM_BeefHeart, and KPhos6_Linoleic acid samples.
  • the strongest signal intensity was in the MRM_Linoleic acid sample.
  • 2,4-decadienal also was detected in KPhos6_Linoleic acid, MRM_Canola, and KPhos6_Oleic Acid samples.
  • the strongest signal intensity was in the MRM_Linoleic acid sample, followed by MRM_NatCholinePC40, KPhos6_Linoleic acid, MRM_BeefHeart, KPhos6_BeefHeart, MRM_Canola, MRM_BioLipon95, KPhos6_Oleic Acid, and MRM_Oleic Acid samples.
  • 3-octanone was detected in the MRM_Oleic Acid, KPhos6_Linoleic acid, and MRM_Linoleic acid samples.
  • the strongest signal intensity was in the MRM_Linoleic acid and MRM_BeefHeart samples, followed by KPhos6_Linoleic acid, MRM_NatCholinePC40, KPhos6_BeefHeart, MRM_BioLipon95, MRM_Oleic Acid, and KPhos6_Oleic Acid samples.
  • the strongest signal intensity was in the KPhos6_Linoleic acid sample, followed by MRM_Linoleic acid, MRM_NatCholinePC40, KPhos6_BeefHeart, KPhos6_Oleic Acid, MRM_Oleic Acid, MRM_BeefHeart, MRM_BioLipon95, MRM_Canola, Kphos_BioLipon95, and Kphos_NatCholinePC40. Pyrazine was detected in the MRM_Coconut, MRM_C18, MRM_C14, and MRM_BioLipon95 samples.
  • thiazole and 2-acetylthiazole were the most abundant compounds detected, along with pyrazine, methyl pyrazine, trimethyl pyrazine, and 3-ethyl-2,5-dimethylpyrazine.
  • 2-acetylthiazole was detected in all samples with MRM and most abundant in samples with MRM_Beefheat, MRM_biolipon95, MRM_Canola, and MRM_coconut.
  • Thiazole was created in samples with MRM-Coconut, MRM_BeefHeat, MRM_Biolipon95, MRM_C14, MRM_C18, MRM_Canola, MRM_Oleic acid and MRM_Linoleic acid and MRM_NatCholinePC40.
  • Pyrazine was present in the largest amount in samples with MRM-Coconut, followed by samples MRM_BeefHeat, MRM_Biolipon95, MRM_C14, MRM_C18, MRM_Canola having roughly equal amount, MRM_Oleic acid and MRM_Linoleic acid sample had even less.
  • Methyl-pyrazine was present in MRM_Biolipon95 and MRM_Coconut. 3-ethyl-2,5-dimethyl-pyrazine and trimethyl-pyrazine, were present only without phospholipids in the MRM.
  • the strongest signal intensity was in the KPhos6_BeefHeart sample, followed by the KPhos6_Linoleic acid, MRM_BioLipon95, MRM_Linoleic acid, MRM_BeefHeart, MRM_Oleic Acid, MRM_NatCholinePC40, MRM_Canola, KPhos6_Oleic Acid, and Kphos_NatCholinePC40 samples.
  • the strongest signal intensity was in the MRM_Oleic Acid sample, followed by the KPhos6_Oleic Acid, MRM_C14, MRM_C18, MRM_Canola, MRM_BeefHeart, MRM_NatCholinePC40, MRM_Linoleic acid, and KPhos6_BeefHeart samples.
  • the strongest signal intensity was in the MRM_Linoleic acid sample, followed by the MRM_NatCholinePC40, KPhos6_Linoleic acid, and MRM_Oleic Acid samples.
  • a formulation was prepared (the “magic mix,” see Table 13 containing the estimated concentrations of amino acids, sugars, and other small molecules in beef based on their values reported in literature.
  • the magic mix was tested for its ability to produce beefy flavors in the presence of LegHemoglobin (LegH).
  • the magic mix and 1% w/v LegH were added to the meat replica, pH 6.0 (see Table 4) and baked in a convection oven for 7 minutes at 160° C.
  • a control sample was prepared by adding 1% w/v LegH to the meat replica, pH 6.0 and baking in a convection oven for 7 minutes at 160° C.
  • the meat replica sample containing only LegH was compared to the meat replica sample containing the magic mix and LegH by a sensory panel and GCMS analysis.
  • Five tasters rated the flavored meat replicas for beefiness, bitterness, and levels of savory flavors, and off flavors. Each property was rated on a 7 point scale in which 7 was the highest amount of the specified property (e.g., a standard 80:20 ground beef would be rated 7 on the beefy scale).
  • the Magic Mix flavor was rated one point higher in beefy character than the LegH only sample ( FIG. 1 ).
  • the compounds in Table 14 are listed in order of the retention time (R.T., in seconds), and are designated as having a zero peak area (0), or a small (S), medium (M), or large (L) average peak area.
  • R.T. retention time
  • S small
  • M medium
  • L large
  • Fresh green spinach (10 lb) was added to 500 mL water and finely ground in a Vitamix blender to yield 2 L of green suspension. Acetone (8 L) was added with mixing and the material was allowed to extract for 1 hour. The material was filtered through Whatman filter paper and the acetone was removed on a rotary evaporator (Buchi). To the residual green suspension (500 mL) was added 2 mL of 10 M HCl, causing the suspension to turn brown. To this was added 1 g of FeCl 2 .4H 2 O in 10 mL H 2 O. The solution was shaken then left at 4° C. for 16 hours.
  • This suspension was extracted with diethyl ether (3 ⁇ 50 mL) to give a bright green organic phase, the combined organics were washed with saturated sodium chloride solution, dried over sodium sulfate, filtered and evaporated to leave a black paste (1.1 g). The pellet was dissolved in chloroform for fractionation.
  • Chlorophyll and Ferrous chlorin crude fractions were stored at ⁇ 20° C. Crude extracts were fractionated by reverse-phase high-pressure liquid chromatography (RP-HPLC). HPLC conditions are outlined in Table 15. Both chlorophyll and ferrous chlorophyll were eluted from the column with a peak retention time of 7.6 minutes. Eluted material was collected from 7.3-8.0 minutes. Collected fractions were pooled and stored on ice. Collected fractions were re-chromatographed and showed a single peak with retention time 7.6 minutes. The desired fractions were pooled, then 10% sunflower oil was added, methanol was removed on a rotary evaporator (Buchi).
  • RP-HPLC reverse-phase high-pressure liquid chromatography
  • a solution of ferrous chlorophyll was mixed with the Magic Mix (Table 13) to a final concentration of 0.35% ferrous chlorin, 1% glycerol, 0.005% tween-20, 5% sunflower oil, 100 mM NaCl, 20 mM phosphate at pH 6.
  • the flavor reaction mixtures were heated to 150° C. for 3 minutes; this reaction created flavor compounds known to be present in meat, created by hemoglobin and also created by ferrous chlorin; see Table 16.
  • the characteristic flavor and fragrance components were mostly produced during the cooking process when the flavor precursor molecules reacted with the heme-protein or the ferrous chlorophyll.
  • Samples were evaluated by GCMS to identify the flavor compounds generated after heating. Volatile chemicals were isolated from the headspace around the flavor reactions. The profile of the volatile chemicals in the headspace around the flavor reaction mixtures that were similar between heme-protein and ferrous chlorin are shown in Table 16. Notabily, many of the compounds created by the ferrous chlorin are important in the flavor of meat.
  • bovine hemin (Sigma Aldrich) was loaded into a scintillation vial.
  • a small magnetic stir bar 800 ⁇ L acetonitrile, 64 ⁇ L 4-methylmorpholine, and 71 mg of N-hydroxysuccinimide were added in that order.
  • the vial was placed in an ice bath and chilled then 118 mg of N-(3-dimethylaminopropyl)-N′-ethyl-carbodiimide hydrochloride was added with stirring, followed by 845 ⁇ L of Jeffamine ED900. This was stirred while allowing the black mixture to warm to ambient temperature. Chloroform (10 mL) was added to the mixture followed by water (4 mL).
  • a flashlight was used to distinguish between organic and aqueous layers since both were black and the organic layer was pipetted off and concentrated to a dark black oil.
  • the oil was dissolved in a 4:1 mixture of acetonitrile and ethanol to make an approximately 10% strength solution that was inky black in color.
  • CM Sepharose 2 mL of water swelled and equilibrated CM Sepharose was equilibrated in a BioRad minicolumn with 3 volumes of acetonitrile. The resin was resuspended in 1 mL acetonitrile and pipetted into a scintillation vial. This was followed with 44 microliters 4-methylmorpholine, 23 mg N-hydroxysuccinimide, and 39 mg of solid N-(3-dimethylaminopropyl)-N′-ethyl-carbodiimide hydrochloride. The mixture was vortexed vigorously and then shaken for three hours. To this white solid was added 570 microliters of inky black 20% strength hemin coupled diamine.
  • the black solid was vortexed and shaken for an hour.
  • the slurry strongly resembled Turkish coffee.
  • the mixture was poured into a BioRad minicolumn and filtered, washed with acetonitrile until what came out no longer resembled espresso, then switched to deionized water, and finally 20 mM pH 9 sodium carbonate buffer.
  • the black solid was washed until the effluent ran clear and then resuspended in 2 mL of buffer for storage until use.
  • the flavor reaction was created with heme protein (equine myoglobin—Sigma) at 0.35% in a phosphate buffer (20 mM) at pH 6.0 with 100 mM NaCl, this was mixed with Magic Mix (Table 13).
  • Another flavor reaction was created with Immobilized Hemin at 0.35% in a phosphate buffer (20 mM) at pH 6.0 with 100 mM NaCl, this was mixed with Magic Mix (Table 13).
  • the flavor reaction mixtures were heated to 150° C. for 3 minutes; this reaction created flavor compounds known to be present in meat.
  • the characteristic flavor and fragrance components were mostly produced during the cooking process when the flavor precursor molecules reacted with the Heme-protein or the immobilized Hemin.
  • Samples were evaluated by GCMS to identify the flavor compounds generated after heating. Volatile chemicals were isolated from the headspace around the flavor reactions.
  • Flavor compounds produced by cooking mixtures containing either myoglobin free in solution or hemin coupled to a solid support Flavor compound myoglobin hemin-linker-resin 2-methyl-5-(methylthio)-thiophene Low dihydro-5-propyl-2(3H)-furanone Low octane Low pyrrole Low Low methanethiol Low Low 2-thiophenecarboxaldehyde Low Low Low methyl-pyrazine Low Low 1-hydroxy-2-propanone Low Low Low propanal Low Low Low thiophene Low medium pyridine Low Low 2-methyl-furan Low medium oxalic acid, butyl propyl ester Low Low pyrazine medium Low oxalic acid, diallyl ester medium medium 2-butenal medium large furfural medium medium nonanal medium medium 2-ethyl-furan medium Low ethanol medium very large tert-butanol medium 3,3′-dithiobis[2-methyl]-furan medium medium
  • precursor mix alone Three samples were compared: precursor mix alone, 1% heme protein alone, and precursor mix with 1% heme.
  • the precursor mix was made of glucose (20 mM), ribose (20 mM), cysteine (10 mM), thiamine (1 mM), and glutamic acid (1 mM). Reactions were all at pH 6.0, prepared and heated to 150° C. for 3 minutes. These three samples were run in duplicate. These samples were evaluated by GCMS for the flavor compounds generated. Characteristic flavor and fragrance components were mostly produced during the cooking process where precursors could react with the heme-protein. These samples were evaluated by GCMS for the flavor compounds generated and evaluated for the sensory experience. Volatile chemicals were isolated from the head space around the flavor reaction. The flavor compounds created in each sample is indicated in Table 18. As shown most of the flavor molecules were created on when the precursors are combined with the heme protein.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • Biochemistry (AREA)
  • Molecular Biology (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Organic Chemistry (AREA)
  • Mycology (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Dispersion Chemistry (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Genetics & Genomics (AREA)
  • Microbiology (AREA)
  • Agronomy & Crop Science (AREA)
  • Botany (AREA)
  • Seasonings (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Peptides Or Proteins (AREA)
  • Alcoholic Beverages (AREA)
  • Edible Oils And Fats (AREA)
  • Fats And Perfumes (AREA)
  • Jellies, Jams, And Syrups (AREA)
  • Non-Alcoholic Beverages (AREA)
  • Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
  • Seeds, Soups, And Other Foods (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)
  • Detergent Compositions (AREA)
  • Sanitary Thin Papers (AREA)
US15/624,513 2013-01-11 2017-06-15 Methods and compositions for affecting the flavor and aroma profile of consumables Active US9826772B2 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
US15/624,513 US9826772B2 (en) 2013-01-11 2017-06-15 Methods and compositions for affecting the flavor and aroma profile of consumables

Applications Claiming Priority (7)

Application Number Priority Date Filing Date Title
US201361751816P 2013-01-11 2013-01-11
US13/941,211 US20140220217A1 (en) 2011-07-12 2013-07-12 Method and compositions for consumables
US201361908634P 2013-11-25 2013-11-25
PCT/US2014/011347 WO2014110532A2 (en) 2013-01-11 2014-01-13 Methods and compositions for affecting the flavor and aroma profile of consumables
US14/797,006 US9700067B2 (en) 2011-07-12 2015-07-10 Methods and compositions for affecting the flavor and aroma profile of consumables
US15/398,479 US9943096B2 (en) 2011-07-12 2017-01-04 Methods and compositions for affecting the flavor and aroma profile of consumables
US15/624,513 US9826772B2 (en) 2013-01-11 2017-06-15 Methods and compositions for affecting the flavor and aroma profile of consumables

Related Parent Applications (1)

Application Number Title Priority Date Filing Date
US15/398,479 Continuation US9943096B2 (en) 2011-07-12 2017-01-04 Methods and compositions for affecting the flavor and aroma profile of consumables

Publications (2)

Publication Number Publication Date
US20170295833A1 US20170295833A1 (en) 2017-10-19
US9826772B2 true US9826772B2 (en) 2017-11-28

Family

ID=53675762

Family Applications (11)

Application Number Title Priority Date Filing Date
US15/624,513 Active US9826772B2 (en) 2013-01-11 2017-06-15 Methods and compositions for affecting the flavor and aroma profile of consumables
US15/786,776 Active US10172381B2 (en) 2011-07-12 2017-10-18 Methods and compositions for consumables
US15/839,994 Active US10314325B2 (en) 2013-01-11 2017-12-13 Methods and compositions for affecting the flavor and aroma profile of consumables
US15/913,018 Active 2034-04-22 US11219232B2 (en) 2011-07-12 2018-03-06 Methods and compositions for affecting the flavor and aroma profile of consumables
US15/913,090 Active 2034-04-17 US11224241B2 (en) 2013-01-11 2018-03-06 Methods and compositions for affecting the flavor and aroma profile of consumables
US16/238,769 Active 2033-07-18 US10993462B2 (en) 2011-07-12 2019-01-03 Methods and compositions for consumables
US16/238,802 Active US11013250B2 (en) 2013-01-11 2019-01-03 Methods and compositions for consumables
US17/081,922 Abandoned US20210051976A1 (en) 2013-01-11 2020-10-27 Methods and compositions for affecting the flavor and aroma profile of consumables
US17/081,908 Abandoned US20210037851A1 (en) 2011-07-12 2020-10-27 Methods and compositions for affecting the flavor and aroma profile of consumables
US17/081,938 Abandoned US20210051977A1 (en) 2011-07-12 2020-10-27 Methods and compositions for consumables
US17/531,442 Abandoned US20220061365A1 (en) 2011-07-12 2021-11-19 Methods and compositions for consumables

Family Applications After (10)

Application Number Title Priority Date Filing Date
US15/786,776 Active US10172381B2 (en) 2011-07-12 2017-10-18 Methods and compositions for consumables
US15/839,994 Active US10314325B2 (en) 2013-01-11 2017-12-13 Methods and compositions for affecting the flavor and aroma profile of consumables
US15/913,018 Active 2034-04-22 US11219232B2 (en) 2011-07-12 2018-03-06 Methods and compositions for affecting the flavor and aroma profile of consumables
US15/913,090 Active 2034-04-17 US11224241B2 (en) 2013-01-11 2018-03-06 Methods and compositions for affecting the flavor and aroma profile of consumables
US16/238,769 Active 2033-07-18 US10993462B2 (en) 2011-07-12 2019-01-03 Methods and compositions for consumables
US16/238,802 Active US11013250B2 (en) 2013-01-11 2019-01-03 Methods and compositions for consumables
US17/081,922 Abandoned US20210051976A1 (en) 2013-01-11 2020-10-27 Methods and compositions for affecting the flavor and aroma profile of consumables
US17/081,908 Abandoned US20210037851A1 (en) 2011-07-12 2020-10-27 Methods and compositions for affecting the flavor and aroma profile of consumables
US17/081,938 Abandoned US20210051977A1 (en) 2011-07-12 2020-10-27 Methods and compositions for consumables
US17/531,442 Abandoned US20220061365A1 (en) 2011-07-12 2021-11-19 Methods and compositions for consumables

Country Status (22)

Country Link
US (11) US9826772B2 (enrdf_load_stackoverflow)
EP (5) EP2943072B2 (enrdf_load_stackoverflow)
JP (8) JP6612129B2 (enrdf_load_stackoverflow)
KR (6) KR102539106B1 (enrdf_load_stackoverflow)
CN (3) CN114732052A (enrdf_load_stackoverflow)
AU (11) AU2014205121B2 (enrdf_load_stackoverflow)
CA (4) CA2897600C (enrdf_load_stackoverflow)
CY (2) CY1119958T1 (enrdf_load_stackoverflow)
DE (1) DE202014011607U1 (enrdf_load_stackoverflow)
DK (2) DK2943078T3 (enrdf_load_stackoverflow)
ES (3) ES2930853T3 (enrdf_load_stackoverflow)
HR (2) HRP20210918T1 (enrdf_load_stackoverflow)
HU (2) HUE055731T2 (enrdf_load_stackoverflow)
LT (2) LT2943072T (enrdf_load_stackoverflow)
MX (10) MX378704B (enrdf_load_stackoverflow)
PL (2) PL2943078T3 (enrdf_load_stackoverflow)
PT (2) PT2943078T (enrdf_load_stackoverflow)
RS (2) RS61956B1 (enrdf_load_stackoverflow)
RU (4) RU2660933C2 (enrdf_load_stackoverflow)
SI (2) SI2943072T1 (enrdf_load_stackoverflow)
SM (1) SMT201800107T1 (enrdf_load_stackoverflow)
WO (2) WO2014110532A2 (enrdf_load_stackoverflow)

Cited By (14)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US10039306B2 (en) 2012-03-16 2018-08-07 Impossible Foods Inc. Methods and compositions for consumables
US10172380B2 (en) 2014-03-31 2019-01-08 Impossible Foods Inc. Ground meat replicas
US10327464B2 (en) 2011-07-12 2019-06-25 Impossible Foods Inc. Methods and compositions for affecting the flavor and aroma profile of consumables
US10894812B1 (en) 2020-09-30 2021-01-19 Alpine Roads, Inc. Recombinant milk proteins
US10947552B1 (en) 2020-09-30 2021-03-16 Alpine Roads, Inc. Recombinant fusion proteins for producing milk proteins in plants
US10986848B2 (en) 2013-01-11 2021-04-27 Impossible Foods Inc. Methods and compositions for consumables
US10993462B2 (en) 2013-01-11 2021-05-04 Impossible Foods Inc. Methods and compositions for consumables
WO2021178254A1 (en) 2020-03-02 2021-09-10 Air Protein, Inc. Structured high-protein meat analogue compositions
US11359206B2 (en) 2020-10-28 2022-06-14 Pioneer Hi-Bred International, Inc. Leghemoglobin in soybean
US11534471B2 (en) 2017-09-21 2022-12-27 Dana-Farber Cancer Institute, Inc. Isolation, preservation, compositions and uses of extracts from justicia plants
US11771112B2 (en) 2021-10-19 2023-10-03 Eat Scifi Inc. Plant base/animal cell hybrid meat substitute
US11840717B2 (en) 2020-09-30 2023-12-12 Nobell Foods, Inc. Host cells comprising a recombinant casein protein and a recombinant kinase protein
US12359214B2 (en) 2022-06-29 2025-07-15 Moolec Science Limited High expression of animal heme protein in plants
US12408684B2 (en) 2021-06-30 2025-09-09 Air Protein, Inc. High protein food compositions

Families Citing this family (142)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US9485917B2 (en) 2006-12-15 2016-11-08 Ecovative Design, LLC Method for producing grown materials and products made thereby
US20150305329A1 (en) 2012-06-04 2015-10-29 Michael Fefer Formulations Containing Paraffinic Oil and Anti-Settling Agent
WO2014139012A1 (en) 2013-03-15 2014-09-18 Suncor Energy Inc. Herbicidal compositions
RS60259B1 (sr) 2013-09-11 2020-06-30 Impossible Foods Inc Izlučivanje polipeptida koji obuhvataju hem
US9526267B2 (en) 2014-04-17 2016-12-27 Savage River, Inc. Nutrient-dense meat structured protein products
GB201501320D0 (en) 2015-01-27 2015-03-11 Marlow Foods Ltd Edible fungi
US10537070B2 (en) 2015-04-15 2020-01-21 Ecovative Design Llc Process for the production of mycelial composite surfaces in a roll-to-roll format
US10264805B2 (en) * 2015-04-23 2019-04-23 Nutriati, Inc. Dry fractionation for plant based protein extraction
HRP20220299T1 (hr) 2015-05-11 2022-05-13 Impossible Foods Inc. Ekspresijski konstrukti i postupci za genetsku modifikaciju metilotrofnog kvasca
PL413181A1 (pl) * 2015-07-17 2017-01-30 Kubara Spółka Jawna Baza roślinnego zamiennika mięsa
US11019836B2 (en) 2015-08-03 2021-06-01 Savage River, Inc. Food products comprising cell wall material
US11649449B2 (en) 2015-09-03 2023-05-16 CHO Plus, Inc. Hybrid cell lines for high level production of a target protein
WO2017046659A1 (en) * 2015-09-14 2017-03-23 Sunfed Limited Meat substitute
US11849741B2 (en) * 2015-10-20 2023-12-26 Savage River, Inc. Meat-like food products
JP6708389B2 (ja) * 2015-10-21 2020-06-10 ミヨシ油脂株式会社 アーモンドミルクを用いた油中水型乳化油脂組成物とその製造方法
US10321705B2 (en) * 2016-02-19 2019-06-18 Just, Inc. Functional mung bean-derived compositions
US11311038B2 (en) * 2016-02-19 2022-04-26 Eat Just, Inc. Functional adzuki bean-derived compositions
EP3541204A4 (en) * 2016-11-16 2020-08-12 International Flavors & Fragrances Inc. NEW TASTE-BUILDING COMPOSITIONS
CN106720924A (zh) * 2016-11-24 2017-05-31 华中农业大学 一种利用高场强超声技术制备大豆蛋白乳液的新方法
WO2018152137A1 (en) * 2017-02-15 2018-08-23 Tidhar Shalon Hybrid meat product and method of production
JP6852455B2 (ja) 2017-02-23 2021-03-31 オムロン株式会社 光学計測装置
US11517036B2 (en) 2017-04-07 2022-12-06 Givaudan Sa Flavor modifiers for meat analog products
EP3609344A1 (en) * 2017-04-09 2020-02-19 Supermeat the Essence of Meat Ltd. Cultured meat-containing hybrid food
WO2019071188A1 (en) 2017-10-06 2019-04-11 Cargill, Incorporated COMPOSITIONS OF EASY SOLUBLE STEVIOL GLYCOSIDES
JP7363481B2 (ja) * 2017-11-20 2023-10-18 味の素株式会社 風味組成物
CN108094772A (zh) * 2017-12-08 2018-06-01 桂林莱茵生物科技股份有限公司 一种罗汉果果汁及其制备方法
JP7053276B2 (ja) * 2018-01-10 2022-04-12 アサヒビール株式会社 ビール風味飲食品用風味改善剤
AU2019237660A1 (en) * 2018-03-23 2020-11-12 Suntory Holdings Limited Aroma-free pear juice
US11920126B2 (en) 2018-03-28 2024-03-05 Ecovative Design Llc Bio-manufacturing process
JP7351853B2 (ja) * 2018-04-30 2023-09-27 サンコー・エナジー・インコーポレイテッド 植物の非生物的ストレス抵抗力を増加させるための大環状テトラピロール化合物、組成物及び方法
BR112021001045A2 (pt) * 2018-07-23 2021-08-31 Ecovative Design Llc Método para produzir produto micológico e produto feito através do mesmo
CN112822949A (zh) 2018-08-21 2021-05-18 V2食品股份有限公司 食物成分
JP7509767B2 (ja) * 2018-11-01 2024-07-02 ソシエテ・デ・プロデュイ・ネスレ・エス・アー 乳成分不含有の食品組成物及びその製造方法
JP2022506974A (ja) * 2018-11-08 2022-01-17 トリトン アルジー イノベーションズ インコーポレイテッド 藻類由来のヘムを食用の製品に組み込むための組成物及び方法
CN111213579B (zh) * 2018-11-08 2022-11-29 特里同阿盖亚创新公司 在藻类中过量产生血红素的方法及由此而来的组合物
CN113677204B (zh) 2019-02-15 2024-03-05 桑科能源股份有限公司 原卟啉ix衍生物改善植物健康的用途
EP3953012A1 (en) 2019-04-06 2022-02-16 Cargill, Incorporated Methods for making botanical extract composition
AU2020271793B2 (en) 2019-04-06 2025-06-26 Cargill, Incorporated Sensory modifiers
WO2020208104A1 (en) * 2019-04-10 2020-10-15 Société des Produits Nestlé S.A. Meat analogues and meat analogue extrusion devices and methods
WO2020215017A1 (en) 2019-04-17 2020-10-22 Impossible Foods Inc. Materials and methods for protein production
BR112021021154A2 (pt) 2019-04-25 2021-12-14 Impossible Foods Inc Cepas e métodos para produção de proteínas que contêm heme
JP6589157B1 (ja) * 2019-04-27 2019-10-16 株式会社アクト・フォ 飲料、食品組成物、健康食品組成物、口腔用組成物、及び呈味改善剤
KR102263365B1 (ko) * 2019-06-17 2021-06-10 김성수 식물성 고기
MX2021016097A (es) 2019-06-21 2022-04-20 Terramino Inc Procedimientos de separacion de hongos filamentosos y otros componentes de composiciones fermentadas con mohos, y usos de los componentes separados.
BR112021026619A2 (pt) * 2019-07-12 2022-05-10 Nestle Sa Produto análogo ao bacon e seu método de produção
AU2020312638A1 (en) * 2019-07-12 2021-12-23 Société des Produits Nestlé S.A. Ground meat analogue product
US20220330574A1 (en) * 2019-07-31 2022-10-20 Societe Des Produits Nestle S.A. Process for manufacturing a formed meat analogue product
EP4003047B1 (en) * 2019-07-31 2023-10-11 Société des Produits Nestlé S.A. Formed meat analogue product
TWI862660B (zh) 2019-08-12 2024-11-21 美商特朗米諾有限公司 用生產菌絲的真菌結合織構化基底的方法以及以其為原料的食品
BR112022004766A2 (pt) * 2019-09-23 2022-06-21 Unilever Ip Holdings B V Composição alimentícia na forma de uma emulsão óleo-em-água, processo para fabricar uma composição e uso de proteína de planta
FI130583B (en) * 2019-10-11 2023-11-23 Fazer Ab Oy Karl Non-dairy crumb and method for its manufacture
RU2718551C1 (ru) * 2019-11-15 2020-04-08 Александр Федорович Попов Способ выполнения космического биологического исследования
WO2021099816A1 (en) * 2019-11-19 2021-05-27 Uab Geld Baltic An edible food product of increased biological value prepared from lyophilised powder
WO2021098966A1 (en) * 2019-11-21 2021-05-27 Bunge Loders Croklaan B.V. Meat analogue product and method
KR102070385B1 (ko) * 2019-11-22 2020-01-28 노은정 진세노사이드 및 철분이 보강된 식물성 대체육 첨가물
US20230220328A1 (en) 2019-11-27 2023-07-13 Evelo Biosciences, Inc. Methods and compositions for culturing hemoglobin-dependent bacteria
EP4073230A1 (en) * 2019-12-10 2022-10-19 Chr. Hansen A/S Method for preparing cultures of lactic acid bacteria
BR112022011483A2 (pt) 2019-12-11 2022-08-23 Glanbia Nutritionals Ltd Composições de proteína para produtos alimentares à base de plantas e métodos para fabricação
WO2021113985A1 (en) * 2019-12-12 2021-06-17 University Of Guelph Plant-based cheese product
CN115087359A (zh) * 2019-12-12 2022-09-20 格兰比亚营养物有限公司 组织化植物蛋白产品和方法
IL294248A (en) * 2019-12-31 2022-08-01 Air Protein Inc High protein food compositions
CN114945591A (zh) * 2020-01-10 2022-08-26 尹特荣生物科技株式会社 一种利用大肠杆菌制备牛肌红蛋白的方法
KR20220139308A (ko) * 2020-01-10 2022-10-14 주식회사 인트론바이오테크놀로지 대장균을 사용한 대두 레그헤모글로빈의 제조 방법
EP4125433A4 (en) * 2020-03-23 2024-07-31 Barbarini, Alejandro MEAT SUBSTITUTES PRODUCED IN PLANT-BASED SYSTEMS AND METHODS THEREFOR
BR112022017390A2 (pt) 2020-03-27 2022-10-18 Firmenich & Cie Microcápsulas do tipo núcleo-casca de coacervado
CA3169292A1 (en) * 2020-03-27 2021-09-30 Dan E. Robertson Structured high-protein meat analogue compositions with microbial heme flavorants
JP7678987B2 (ja) * 2020-05-01 2025-05-19 ヤマモリ株式会社 大豆たん白を含有する容器包装詰加圧加熱殺菌食品、及びその製造方法
DE202021102619U1 (de) * 2020-05-13 2021-08-19 Emsland-Stärke Gesellschaft mit beschränkter Haftung Geschmacksstoffe aus Erbsen
PL4149283T3 (pl) * 2020-05-13 2024-03-11 Unilever Ip Holdings B.V. Materiał smakowo-zapachowy pochodzący z grochu
JPWO2021251387A1 (enrdf_load_stackoverflow) * 2020-06-09 2021-12-16
KR20230041722A (ko) * 2020-07-24 2023-03-24 피르메니히 인코포레이티드 막관통 영역 결합을 통한 감칠맛 증진
IL299967A (en) * 2020-07-28 2023-03-01 Yissum Res Dev Co Of Hebrew Univ Jerusalem Ltd Designed meat-like food products
KR102546700B1 (ko) * 2020-07-31 2023-06-22 더 에스지파트너스 주식회사 스테이크용 목살갈비 가공방법 및 그 방법으로 가공된 스테이크용 목살갈비
CN116033834A (zh) * 2020-08-18 2023-04-28 西姆莱斯有限公司 改善味觉印象的香料组合物
CN112094859B (zh) * 2020-09-25 2022-01-25 扬州大学 一种凤丹PoFBA基因、表达载体及其制备方法和应用
MX2023004452A (es) * 2020-10-19 2023-04-28 Cargill Inc Trozos desmenuzados que comprenden lipidos e inulina de origen vegetal.
RU2749460C1 (ru) * 2020-11-10 2021-06-11 Елена Викторовна Борисенко Пищевой ароматизатор, придающий вкус и аромат сливок
EP4250948A1 (en) 2020-11-25 2023-10-04 Thrilling Foods, Inc. Composition and method of making plant-based food products
CN116896989A (zh) * 2020-12-23 2023-10-17 维利奥有限公司 制造成形肉类替代食物产品的方法和包含植物基蛋白质粘合剂成分的成形肉类替代食物产品、植物基蛋白质粘合剂成分和制造植物基蛋白质粘合剂成分的方法
RU2752883C1 (ru) * 2020-12-29 2021-08-11 Елена Викторовна Борисенко Пищевой ароматизатор, придающий аромат и вкус топленого молока
CN116847737A (zh) * 2020-12-31 2023-10-03 主题食品工厂公司 植物性结缔组织类似物
EP4271200A1 (en) * 2020-12-31 2023-11-08 Paleo B.V. Meat substitute comprising animal myoglobin
WO2022165164A1 (en) 2021-01-28 2022-08-04 Epogee, Llc Plant-based meat replicas with binders for plant-based food products
CN117156975A (zh) * 2021-02-16 2023-12-01 邦吉Sa公司 植物基肌内脂肪替代品
AU2022222700A1 (en) * 2021-02-16 2023-10-05 Bunge Sa Plant-based intramuscular fat substitutes
WO2022175440A1 (en) * 2021-02-18 2022-08-25 Novozymes A/S Inactive heme polypeptides
JP2024509175A (ja) * 2021-03-03 2024-02-29 ナリシュ イングリーディエンツ プロプライアタリー リミティド 微生物におけるリン脂質の生成及びその使用
CN112889996B (zh) * 2021-03-05 2022-10-25 深圳市星期零食品科技有限公司 用于制作植物蛋白牛肉的风味物质组合物及其使用方法
CN112889995B (zh) * 2021-03-05 2022-10-25 深圳市星期零食品科技有限公司 一种植物蛋白牛肉浆及其制作方法
CN113016931B (zh) * 2021-03-05 2022-10-25 深圳市星期零食品科技有限公司 一种植物蛋白牛肉饼及其制作方法
WO2022197586A1 (en) * 2021-03-15 2022-09-22 Cargill, Incorporated Protein pigments from cnidaria for meat substitute compositions
WO2022197583A1 (en) 2021-03-15 2022-09-22 Cargill, Incorporated Thermolabile pigments for meat substitutes derived by mutation of the pigment of coral echinopora forskaliana
US11439159B2 (en) 2021-03-22 2022-09-13 Shiru, Inc. System for identifying and developing individual naturally-occurring proteins as food ingredients by machine learning and database mining combined with empirical testing for a target food function
US12213496B2 (en) * 2021-04-20 2025-02-04 Impossible Foods Inc. Non-animal-based whole-cut food products
FI129711B (en) * 2021-04-27 2022-07-29 Solar Foods Oy METHOD FOR PRODUCING MEAT EQUIVALENT INGREDIENTS
FI129706B (en) * 2021-04-27 2022-07-15 Solar Foods Oy MEAT SUBSTITUTE FOODS AND PROCEDURE FOR PRODUCTION THEREOF
CN115247137B (zh) * 2021-04-28 2023-05-26 四川大学 一株能提升酱油风味的地衣芽孢杆菌及其在发酵食品中的应用
WO2022234336A1 (en) * 2021-05-04 2022-11-10 Sovida Solutions Ltd. Nicotinamide adenine dinucleotide (nad) compositions, methods of manufacturing thereof, and methods of use thereof
WO2022251166A2 (en) 2021-05-25 2022-12-01 Evelo Biosciences, Inc. Bacterial compositions comprising soy hemoglobin
US11484044B1 (en) 2021-05-28 2022-11-01 Nowadays Inc., Pbc Modification and extrusion of proteins to manufacture moisture texturized protein
US12156530B2 (en) 2021-07-02 2024-12-03 The Livekindly Company Switzerland GmbH Systems and methods for vacuum cooking
WO2023283652A1 (en) * 2021-07-08 2023-01-12 Minutri Inc. Gel compositions with high thermal stability and methods of making the same
BE1029592B1 (nl) * 2021-07-16 2023-02-13 Puratos Chocolade zonder of met een laag gehalte aan zuivelbestanddelen
JP2024526957A (ja) * 2021-07-23 2024-07-19 クララ フーズ カンパニー 精製タンパク質組成物および生成方法
WO2023031914A1 (en) * 2021-08-29 2023-03-09 Meala Foodtech Ltd Edible plant-based protein composition
CN113533587B (zh) * 2021-09-01 2023-06-13 上海来伊份股份有限公司 基于气相离子迁移谱鉴别辣椒粉品种的方法
CN115836726A (zh) * 2021-09-18 2023-03-24 张翠翠 一种纳米乳液、植物肉及其制备方法
RU2769674C1 (ru) * 2021-09-20 2022-04-04 Елена Викторовна Борисенко Пищевой ароматизатор, придающий вкус и аромат концентрированного молока
EP4362689A1 (en) 2021-09-27 2024-05-08 Firmenich SA Flavor compositions containing iron compounds and their use
EP4418875A4 (en) * 2021-10-20 2025-08-06 Nourish Ingredients Pty Ltd COMPOSITIONS AND PROCESSES FOR PRODUCING FLAVORS
WO2023086406A1 (en) * 2021-11-09 2023-05-19 Ava Food Labs, Inc. Rum replicas
EP4179876A1 (en) * 2021-11-15 2023-05-17 Kerry Group Services International Limited A plant-based substitute for animal and/or dairy fat
EP4205552A1 (en) 2021-12-30 2023-07-05 BK Giulini GmbH Meat and seafood analogue products
MX2024006033A (es) 2021-12-30 2024-07-19 Bk Giulini Gmbh Productos analogos de carne y mariscos.
SE2250075A1 (en) * 2022-01-28 2023-07-29 Mycorena Ab Fungi-based fat tissue
US12004539B2 (en) 2022-01-31 2024-06-11 The Livekindly Company Switzerland GmbH Methods for creating of high fibrousness, high moisture extrudates
WO2023152344A1 (fr) * 2022-02-10 2023-08-17 Algama Procédé de production de protéines héminiques à base de microalgues pour utilisation en alimentaire
WO2023152617A1 (en) * 2022-02-10 2023-08-17 The Live Green Group, Inc. System and method for identifying natural alternatives to synthetic additives in foods
CN114609317B (zh) * 2022-02-22 2024-07-12 青海大学 黑藏羊特征挥发性风味成分的鉴别方法
US20230284652A1 (en) * 2022-03-08 2023-09-14 Simulate, Inc. Fiber-spun, chicken-like, food products and methods for manufacturing
KR102390387B1 (ko) * 2022-03-24 2022-04-26 최상배 훈제향이 함유된 부탄가스 제조방법 및 이에 의해 제조된 부탄가스
EP4508986A1 (en) * 2022-04-15 2025-02-19 Nissui Corporation Processed meat-like food production method, method for enhancing juicy feeling of processed meat-like food, method for preventing breakage of emulsified gel, and frozen emulsified gel
CN119233763A (zh) * 2022-04-15 2024-12-31 株式会社日水 乳化凝胶、乳化凝胶的制造方法、加工肉样食品以及加工肉样食品的制造方法
WO2023199758A1 (ja) * 2022-04-15 2023-10-19 株式会社ニッスイ 加工肉様食品の製造方法、加工肉様食品のジューシー感の向上方法、乳化ゲルの破断抑制方法、および凍結乳化ゲル
JP2023168138A (ja) * 2022-05-13 2023-11-24 日清食品ホールディングス株式会社 植物タンパク質組成物
EP4531592A1 (en) * 2022-05-25 2025-04-09 Société des Produits Nestlé S.A. A process for preparing a texturized plant-based food product
CN119487182A (zh) 2022-06-09 2025-02-18 Cho普拉斯公司 细胞杂交体作为宿主细胞用于高效生产基因治疗载体和病毒疫苗
CN120379540A (zh) * 2022-08-18 2025-07-25 福莫食品有限公司 不含动物成分的替代食品
EP4594485A1 (en) 2022-09-29 2025-08-06 Shiru, Inc. Naturally occurring decarboxylase proteins with superior gelation properties for preparing foods and cosmetics
JP7680567B2 (ja) * 2022-09-30 2025-05-20 富士フイルム株式会社 脂肪模擬組成物、及び代替肉
JP7705489B2 (ja) * 2022-12-14 2025-07-09 日清食品ホールディングス株式会社 植物タンパク質組成物
KR102588901B1 (ko) * 2023-02-06 2023-10-16 주식회사 천년식향 마블링이 형성된 대체육 및 이의 제조방법
WO2024167695A1 (en) 2023-02-08 2024-08-15 Danisco Us Inc. Compositions and methods for producing heterologous globins in filamentous fungal cells
WO2024180544A1 (en) * 2023-02-28 2024-09-06 Meala Foodtech Ltd Functional plant proteins and methods for generating same
US12319933B2 (en) 2023-03-01 2025-06-03 Alcheme Bio Inc. Systems, methods, and compositions for production of cellular agriculture products
GB202303575D0 (en) 2023-03-10 2023-04-26 Bevo Biotehnoloske Resitve D O O Bone analogue
GB202306850D0 (en) 2023-05-09 2023-06-21 Farmless Holding B V Fermentation process
WO2024248985A1 (en) * 2023-05-31 2024-12-05 Cargill, Incorporated Plant based deli meat analogue products
WO2024249727A1 (en) * 2023-05-31 2024-12-05 Cargill, Incorporated Meat analogue composition
WO2025009555A1 (ja) * 2023-07-03 2025-01-09 キッコーマン株式会社 食品組成物、該食品組成物の製造方法、および豆臭のマスキング方法
WO2025051774A1 (en) * 2023-09-05 2025-03-13 Planted Foods Ag Plant-based food product and method for producing the same
WO2025099060A1 (en) * 2023-11-10 2025-05-15 Givaudan Sa Flavor modulating compositions

Citations (151)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3658550A (en) 1969-10-16 1972-04-25 Ralston Purina Co Method for producing an artificial adipose tissue
US3693533A (en) 1970-12-28 1972-09-26 Procter & Gamble Meat analog apparatus
US3829582A (en) 1972-09-21 1974-08-13 Us Agriculture Method of imparting fatty-fried flavor to foods and composition
US3870801A (en) 1968-08-09 1975-03-11 Lever Brothers Ltd Fluid aqueous protein compositions and food products prepared therefrom
US3966985A (en) 1974-02-18 1976-06-29 Pfizer Inc. Flavoring agent obtained by reacting a monosaccharide and a supplemented plastein
US3973043A (en) 1975-07-31 1976-08-03 Lynn Howard D Feedlot animal wastes into useful materials
US4045587A (en) 1970-01-13 1977-08-30 International Flavors & Fragrances Inc. Foodstuff flavoring methods and compositions
JPS52156962A (en) 1976-06-21 1977-12-27 Hiroatsu Matsuoka Method of producing cheesee like food from soybean melk
US4094997A (en) 1976-03-12 1978-06-13 Kikkoman Shoyu Co., Ltd. Beef flavor substance, process for producing same and beef-flavoring agent
JPS53115846A (en) 1977-03-18 1978-10-09 Jiyunsaku Nonaka Color developing agent for protein food
JPS54122766A (en) 1978-03-06 1979-09-22 Miles Lab Productiom of cheese like food
US4218487A (en) 1977-05-31 1980-08-19 Givaudan Corporation Processes for preparing flavoring compositions
US4435438A (en) 1980-12-29 1984-03-06 A. E. Staley Manufacturing Company Soy isolate suitable for use in imitation cheese
JPS5959151A (ja) 1982-09-29 1984-04-04 Ajinomoto Co Inc 新規なゲル状食品の製造法
US4604290A (en) 1983-09-01 1986-08-05 Nestec S.A. Meat flavoring agents and process for preparing same
US4678676A (en) 1983-10-04 1987-07-07 Taiyo Yushi K.K. Method of producing cheese-like emulsified food
US4994285A (en) 1986-10-22 1991-02-19 Asahi Kasei Kogyo Kabushiki Kaisha Edible body and process for preparation thereof
US5055310A (en) 1988-09-02 1991-10-08 Ajinomoto Co., Inc. Process of preparing shelf-stable "tofu" at normal temperature for long term
EP0500132A1 (de) 1991-02-22 1992-08-26 Martin Prof. Dr. Herrmann Verfahren zur Herstellung eines quarkähnlichen Produktes aus Sojamilch
US5264239A (en) 1989-10-12 1993-11-23 Nestec S.A. Preparation of dried flavored meats
WO1993025697A1 (en) 1992-06-15 1993-12-23 California Institute Of Technology Enhancement of cell growth by expression of cloned oxygen-binding proteins
WO1994017673A1 (en) 1993-02-04 1994-08-18 Warner-Lambert Company Chewing gum containing wheat gluten
US5443852A (en) 1990-10-24 1995-08-22 Shahidi; Fereidoon Proteinaceous food product containing stabilized cooked cured-meat pigment
EP0680751A1 (fr) 1994-05-02 1995-11-08 Laboratoires De Biologie Vegetale Yves Rocher Vésicules lipidiques
JPH08140627A (ja) 1994-11-28 1996-06-04 House Foods Corp ヘム鉄含有食品及びその製造方法
WO1996017981A1 (en) 1994-12-08 1996-06-13 E.I. Du Pont De Nemours And Company Process for producing zein fibers
WO1997001961A1 (en) 1995-06-30 1997-01-23 Novo Nordisk A/S A process for making cheese
US5597594A (en) 1994-03-03 1997-01-28 Kikkoman Corporation Process for preparing cheese-like food product
US5650554A (en) 1991-02-22 1997-07-22 Sembiosys Genetics Inc. Oil-body proteins as carriers of high-value peptides in plants
EP0815736A1 (en) 1996-06-21 1998-01-07 California Polytechnic State University Foundation Melt-controlled cheese
WO1998012913A1 (en) 1996-09-26 1998-04-02 Bailey James E Expression of globin proteins in plants
US5753295A (en) 1994-04-05 1998-05-19 Goldman; Marc S. Non-dairy composition containing fiber and method for making same
US5807601A (en) 1996-09-09 1998-09-15 Schreiber Foods, Inc. Imitation cheese composition and products containing starch
WO1998053698A1 (en) 1997-05-27 1998-12-03 Sembiosys Genetics Inc. Uses of oil bodies
US5856452A (en) 1996-12-16 1999-01-05 Sembiosys Genetics Inc. Oil bodies and associated proteins as affinity matrices
US5922392A (en) 1995-05-03 1999-07-13 Kerry Ingredients (Uk) Limited Textured proteic fiber matrix with included solid, liquid or gaseous particles
CN1252231A (zh) 1999-10-14 2000-05-10 余国华 血红蛋白系列食品及其制造方法
US6093424A (en) 1999-04-27 2000-07-25 Kraft Foods, Inc. Process for making cheese using transglutaminase and a non-rennet protease
US6183762B1 (en) 1997-05-27 2001-02-06 Sembiosys Genetics Inc. Oil body based personal care products
WO2001022829A1 (en) 1999-09-29 2001-04-05 Archer-Daniels-Midland Company Process for preparing soy protein extended fresh cheese
WO2001022830A1 (en) 1999-09-29 2001-04-05 Archer-Daniels-Midland Company Method for the use of soy protein in the production of fresh and ripened cheese
US6228418B1 (en) 1999-04-07 2001-05-08 Cyvex Nutrition Vegetarian pet treat
CN1301811A (zh) 1999-12-29 2001-07-04 吴光耀 一种可用于人体补铁的转基因铁蛋白酵母及其生产方法
US6287620B1 (en) 1994-10-07 2001-09-11 Firmenich Sa Flavor enhancing methods
US20010024677A1 (en) 1997-04-04 2001-09-27 Bringe Neal A. High beta-conglycinin products and their use
US20010049132A1 (en) 2000-03-21 2001-12-06 Borge Kringelum Method for supply of starter cultures having a consistent quality
EP1166653A2 (en) 2000-06-20 2002-01-02 Snow Brand Milk Products Co., Ltd. Iron-containing protein composition
US20020034570A1 (en) 2000-06-07 2002-03-21 Gerhard Krammer Cheese flavoring
US6372961B1 (en) 1998-08-20 2002-04-16 Pioneer Hi-Bred International, Inc. Hemoglobin genes and their use
US6372234B1 (en) 1997-05-27 2002-04-16 Sembiosys Genetics Inc. Products for topical applications comprising oil bodies
US6379738B1 (en) 1999-11-16 2002-04-30 Nestec S.A. Meat emulsion product
US6416797B1 (en) 2001-02-14 2002-07-09 Kraft Foods Holdings, Inc. Process for making a wheyless cream cheese using transglutaminase
US6420148B2 (en) 1998-03-31 2002-07-16 Amano Pharmaceutical Co., Ltd. Method for cross-linking protein by using enzyme
EP1254601A1 (en) 2001-05-02 2002-11-06 Kraft Foods Holdings, Inc. An improved process for making a cheese product using transglutaminase
US6495184B1 (en) 2001-10-12 2002-12-17 Kraft Foods Holdings, Inc. Grilled meat flavoring composition and method of preparation
CN1407108A (zh) 2001-09-06 2003-04-02 胡放 表达乳铁蛋白的基因工程重组菌株及其应用
US6599513B2 (en) 1997-05-27 2003-07-29 Sembiosys Genetics Inc. Products for topical applications comprising oil bodies
WO2003070172A2 (en) 2002-02-15 2003-08-28 Arch Personal Care Products, L.P. Personal care composition containing leghemoglobin
EP1361264A1 (en) 2001-02-15 2003-11-12 Asahi Denka Kogyo Kabushiki Kaisha PRODUCTS CONTAINING $G(b)-GLUCAN
US20030212281A1 (en) 2001-03-23 2003-11-13 Council Of Scientific & Industiral Research Heptanonic acid and furanone compounds and compositions
US20030224476A1 (en) 2002-03-01 2003-12-04 Szu-Yi Chou Method of producing transglutaminase reactive compound
CN1466903A (zh) 2002-07-11 2004-01-14 余国民 花生水晶豆腐
US6692788B1 (en) 1997-03-26 2004-02-17 Kerry Ingredients (Uk) Limited Compositions for improving the organoleptic qualities of cooked foodstuffs
US6761914B2 (en) 1997-05-27 2004-07-13 Sembiosys Genetics Inc. Immunogenic formulations comprising oil bodies
US20040151778A1 (en) 2001-05-16 2004-08-05 Joel Richard Plant protein-based microcapsules
US20040161513A1 (en) 2000-11-30 2004-08-19 Kraft Foods Holdings, Inc. Method of preparation of high quality soy-containing meat and meat analog products
CN1557188A (zh) 2004-01-20 2004-12-29 浙江省农业科学院 无废水豆腐制品生产方法
WO2004113543A1 (en) 2003-06-18 2004-12-29 The University Of York Plant lipase
US20050037111A1 (en) 2003-08-12 2005-02-17 Good Humor-Breyers Ice Cream, Division Of Conopco, Inc. Ice confection and its manufacturing process
CN1593223A (zh) 2004-05-26 2005-03-16 王健柏 一种活性阿胶营养保健口服液浆
EP1529444A1 (fr) 2003-11-07 2005-05-11 Protial Caillé à base de lait végétal fermenté et procédé de fabrication d'un tel caillé
US6908634B2 (en) 2003-03-20 2005-06-21 Solae, Llc Transglutaminase soy fish and meat products and analogs thereof
CN1634524A (zh) 2004-10-31 2005-07-06 青海石油管理局 改善营养性贫血保健食品
US6936749B1 (en) 1998-06-26 2005-08-30 The University Of Manitoba Nonsymbiotic plant hemoglobins to maintain cell energy status
WO2005097059A1 (en) 2004-04-05 2005-10-20 Lonza, Inc. Method for the preparation of cosmetic emulsions
US20060035006A1 (en) 2004-08-16 2006-02-16 Mcmindes Matthew K Restructured meat product and process for preparing same
US20060035003A1 (en) 2004-08-16 2006-02-16 Mcmindes Matthew K Soy protein containing food product and process for preparing same
WO2006042608A1 (en) 2004-10-18 2006-04-27 Unilever Plc Ice confection
US7052879B2 (en) 2001-08-31 2006-05-30 Academia Sinica Recombinant Candida rugosa lipases
US20060204644A1 (en) 2003-07-03 2006-09-14 Vincent Cavallini Vegetable protein meat analog
US20060233721A1 (en) 2002-10-25 2006-10-19 Foamix Ltd. Foam containing unique oil globules
EP1759593A1 (en) 2005-09-06 2007-03-07 Nug Nahrungs-Und Genussmittel Vertriebsgesellschaft Mbh Minced meat analogue and method of preparing such product
WO2007060288A1 (en) 2005-11-22 2007-05-31 Valio Ltd Method of modifying the texture of a preparation
WO2007115899A1 (en) 2006-04-07 2007-10-18 Unilever N.V. Satiety enhancing food products
WO2007118751A2 (de) 2006-04-13 2007-10-25 Max Planck Institut Für Molekulare Pflanzenphysiologie Verfahren zur veränderung des atp-adp-verhältnisses in zellen
US20070269567A1 (en) 2006-05-19 2007-11-22 Solae, Llc Protein Composition and Its Use in Restructured Meat
US20070269571A1 (en) 2005-07-27 2007-11-22 Stc System Japan Co., Ltd. Composition for Soybean Protein-Processed Food, Paste for Meat-Containing or Meat-Not-Containing Processed Food, Dried Meat-Like Food
WO2007137125A2 (en) 2006-05-19 2007-11-29 Solae, Llc A protein composition and its use in restructured meat and food products
WO2008017499A1 (en) 2006-08-11 2008-02-14 Technische Universität München Preparation of a food stuff from a protein enriched substrate under the simultaneous use of transglutaminase and protease
CN101138405A (zh) 2006-09-08 2008-03-12 周伯根 懒豆腐营养方便菜及其制做方法
WO2008030089A1 (en) 2006-09-08 2008-03-13 Csk Food Enrichment B.V. Use of yeast and bacteria for making dairy products with improved flavour and/or texture quality characteristics
CN101156632A (zh) 2007-10-19 2008-04-09 扬州大学 再制大豆干酪制品的加工方法
WO2008083117A2 (en) 2006-12-28 2008-07-10 Solae, Llc Ground meat and meat analog compositions having improved nutritional properties
US7407786B2 (en) 2000-07-13 2008-08-05 Codexis, Inc. Lipase genes
EP1952695A1 (en) 2007-01-31 2008-08-06 Unilever N.V. Oil bodies and method of producing such oil bodies
US20080226810A1 (en) 2005-08-05 2008-09-18 Roqette Freres Pea Protein Composition
US20080254168A1 (en) 2007-04-10 2008-10-16 Solae, Llc Dried Food Compositions
US20080254199A1 (en) 2007-04-05 2008-10-16 Solae, Llc Colored Structured Protein Products
US20080292749A1 (en) 2003-10-31 2008-11-27 Jonathan Goodwins Aromatization of a Milk Product Using at Least One Bacterium Producing a Bacteriocin and Belonging to the Pediococcus Genus
US20080299254A1 (en) 2007-05-29 2008-12-04 Jong Boo Kim Method of making tofu using probiotic lactobaciulls
US7479472B1 (en) 1998-10-19 2009-01-20 The Board Of Trustees Of The Leland Stanford Junior University DNA-templated combinatorial library chemistry
WO2009060678A1 (ja) 2007-11-08 2009-05-14 Fuji Oil Company, Limited 大豆蛋白ゲル及びその製造法
DE102007061256A1 (de) 2007-12-19 2009-06-25 Katrin Von Oppenkowski Verfahren zur Herstellung einer pflanzlichen Substanz sowie derartige Substanz und deren Verwendung
JP2009171877A (ja) 2008-01-23 2009-08-06 Toshio Sasaki 純植物性チーズ様食品の製造法
US7585645B2 (en) 1997-05-27 2009-09-08 Sembiosys Genetics Inc. Thioredoxin and thioredoxin reductase containing oil body based products
CN101541187A (zh) 2006-11-01 2009-09-23 西格马食品可变资本有限公司 肉类替代食品及其制备方法
US20090264520A1 (en) 2008-04-21 2009-10-22 Asha Lipid Sciences, Inc. Lipid-containing compositions and methods of use thereof
US20090274817A1 (en) 2003-11-12 2009-11-05 J-Oil Mills, Inc. Body taste improver comprising long-chain highly unsaturated fatty acid and/or ester
US7622290B2 (en) 2004-03-12 2009-11-24 Danisco A/S Fungal lipolytic enzymes, nucleic acids encoding, and uses thereof
CN101606574A (zh) 2009-07-14 2009-12-23 中国农业大学 天然高铁蛋白粉及其制备方法
EP2138052A1 (de) 2008-06-26 2009-12-30 Emsland-Stärke GmbH Gelatinierte Süssigkeit, Käseimitat und Herstellungsverfahren
US7666628B2 (en) 1991-02-22 2010-02-23 Sembiosys Genetics Inc. Preparation of heterologous proteins on oil bodies
US7666618B2 (en) 2004-07-16 2010-02-23 Danisco A/S Lipolytic enzyme: uses thereof in the food industry
US7674953B2 (en) 2003-04-01 2010-03-09 Cropdesign N.V. Method for producing transgenic plants with increased yield, comprising expressing of haemoglobin from Arabidopsis
US7709044B2 (en) 2002-08-28 2010-05-04 Fuji Oil Company, Limited Acidic soy protein gel foods and process for producing the same
US20100136201A1 (en) 2007-07-04 2010-06-03 Fanny Bigeard Extuded food products and methods for making extruded food products
US20100196575A1 (en) 2009-01-30 2010-08-05 Solae, Llc Melting Vegetable Protein Based Substitute Cheese
WO2010101625A2 (en) 2009-03-02 2010-09-10 Seventh Sense Biosystems, Inc. Oxygen sensor
US20100233347A1 (en) 2009-03-13 2010-09-16 Uhrhan Richard B Food compositions having a realistic meat-like appearance, feel, and texture
US7807870B2 (en) 2002-12-23 2010-10-05 Max-Planck-Gesellschaft Method for altering the content of reserve substances in plants
CN101861895A (zh) 2010-04-06 2010-10-20 扬州大学 一种新型发酵豆乳制品的制备方法
US20100281765A1 (en) 2009-05-05 2010-11-11 Schwartz Anne M Efficient biomass fractionating system for an energy pulse crop
US20100310738A1 (en) 2009-06-04 2010-12-09 Wti, Inc. Method of processing meat
JP2011000073A (ja) 2009-06-19 2011-01-06 House Foods Corp チーズ様食品組成物及びその製造方法
US20110008502A1 (en) 2007-07-02 2011-01-13 San-Ei Gen F.F.I., Inc. Processed food composition containing dextrin
US20110064862A1 (en) 2009-09-11 2011-03-17 Dean Intellectual Property Services, Inc. Non-Dairy, Nut-Based Milk and Method of Production
US20110065847A1 (en) 2008-05-14 2011-03-17 Nippon Shokubai Co., Ltd. Method for producing polycarboxylic acid copolymer and copolymer composition for cement admixture
DE202011002097U1 (de) 2011-01-28 2011-03-24 Tofutown.Com Gmbh pflanzliche Frischcreme
US20110081435A1 (en) 2008-04-11 2011-04-07 Sembiosys Genetics, Inc. Stabilized oleosome preparations and methods of making them
US20110081386A1 (en) 2008-04-11 2011-04-07 Sembiosys Genetics, Inc. Controlled release of active agents from oleosomes
US7931925B2 (en) 1999-03-16 2011-04-26 Novozymes A/S Process for producing cheese
US20110117180A1 (en) 2007-01-10 2011-05-19 Ocean Nutrition Canada Limited Vegetarian microcapsules
JP2012016336A (ja) 2010-07-09 2012-01-26 Ekoopasu Laboratories:Kk ヘム鉄含有食品素材およびその製造方法
US20120059150A1 (en) 2003-11-14 2012-03-08 Sembiosys Genetics Inc. Methods for the production of apolipoproteins in transgenic plants
US20120093994A1 (en) 2010-10-13 2012-04-19 The Curators Of The University Of Missouri Meat Analog Compositions and Process
CN102440302A (zh) 2011-11-11 2012-05-09 华东理工大学 一种涂抹型大豆干酪及其制作方法
US8188415B2 (en) 2008-10-24 2012-05-29 Emcore Solar Power, Inc. Terrestrial solar tracking photovoltaic array
CN102578544A (zh) 2012-03-06 2012-07-18 李连成 一种调味品及其制备方法和使用方法
WO2012106751A1 (en) 2011-02-07 2012-08-16 Commonwealth Scientific And Industrial Research Organisation Artificial oil bodies
WO2012110797A1 (en) 2011-02-14 2012-08-23 The University Of Nottingham Oil body extraction and uses
WO2012116703A1 (en) 2011-03-01 2012-09-07 Københavns Universitet A process for the manufacture of a product from a plant material
CN102835460A (zh) 2011-06-21 2012-12-26 光明乳业股份有限公司 一种涂抹干酪模拟物及其制备方法
US20130004617A1 (en) 2011-07-01 2013-01-03 Pepsico, Inc. Coacervate complexes, methods and food products
WO2013010037A1 (en) 2011-07-12 2013-01-17 Lyrical Foods, Inc. Methods and compositions for consumables
WO2013010042A1 (en) 2011-07-12 2013-01-17 Sand Hill Foods. Inc. Methods and compositions for consumables
WO2013013292A1 (en) 2011-05-12 2013-01-31 University Of Guelph Soy/milk cheese-type and yoghurt-type products and method of making
WO2013138793A2 (en) 2012-03-16 2013-09-19 Maraxi, Inc. Affinity reagants for protein purification
WO2014110540A1 (en) 2013-01-11 2014-07-17 Maraxi, Inc. Non-dairy cheese replica comprising a coacervate
WO2015127388A1 (en) 2014-02-21 2015-08-27 Impossible Foods Inc. Soy-based cheese
US20150296834A1 (en) 2014-04-17 2015-10-22 Savage River, Inc. dba Beyond Meat, Inc. Plant based meat structured protein products
US20150296835A1 (en) 2014-04-17 2015-10-22 Savage River, Inc. dba Beyond Meat, Inc. Nutrient-dense meat structured protein products

Family Cites Families (122)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2934437A (en) * 1955-04-07 1960-04-26 Lever Brothers Ltd Flavoring substances and their preparation
GB836694A (en) 1955-04-07 1960-06-09 Unilever Ltd Flavouring substances and their preparation
GB858333A (en) 1956-10-05 1961-01-11 Unilever Ltd Flavouring substances and their preparation
US2934435A (en) 1956-10-05 1960-04-26 Lever Brothers Ltd Process for preparing a flavoring substance
US2934436A (en) 1956-10-05 1960-04-26 Lever Brothers Ltd Process for the preparation of a meat flavor
GB858660A (en) 1956-10-05 1961-01-11 Unilever Ltd Flavouring substances and their preparation
US2955041A (en) 1958-12-11 1960-10-04 Lever Brothers Ltd Flavoring agents and process for imparting a meat-like flavor to an edible composition
US3157516A (en) 1962-05-18 1964-11-17 Gen Mills Inc Process of preparing a flavoring substance and the resulting product
US3271167A (en) 1963-06-17 1966-09-06 Pfizer & Co C Beef-type flavoring composition, soup and gravy
US3394015A (en) 1964-01-16 1968-07-23 Int Flavors & Fragrances Inc Product and process of reacting a proteinaceous substance with a sulfurcontaining compound to provide a meat-like flavor
GB1099711A (en) † 1964-01-16 1968-01-17 Int Flavors & Fragrances Inc Composition and process for preparation thereof
CH416293A (fr) 1964-02-08 1966-06-30 Maggi Ag Procédé de fabrication d'un produit aromatisant pour les aliments
GB1082504A (en) † 1964-10-09 1967-09-06 Pfizer & Co C Flavouring compositions
JPS4222194Y1 (enrdf_load_stackoverflow) 1964-10-22 1967-12-19
GB1130631A (en) 1965-03-10 1968-10-16 Unilever Ltd Edible products
US3394017A (en) * 1965-03-22 1968-07-23 Int Flavors & Fragrances Inc Poultry flavor composition and process
IT1035002B (it) 1965-04-05 1979-10-20 Ajinomoto Kk Procedimento per la produzione di composizioni uttii per il condimento e prodotto relativo
US3316099A (en) 1965-04-28 1967-04-25 Swift & Co Preparation of synthetic meat flavor and the reaction product
US3394016A (en) 1965-07-07 1968-07-23 Int Flavors & Fragrances Inc Roasted meat flavor and process for producing same
DE1300821B (de) 1965-07-22 1969-08-07 Maizena Werke Gmbh Deutsche Verfahren zur Herstellung von Wuerzstoffen mit fleischextrakt-aehnlichem Geschmack
GB1126889A (en) 1965-11-01 1968-09-11 Kyowa Hakko Kogyo Kk Meat flavour
US3365306A (en) † 1966-02-11 1968-01-23 Pfizer & Co C Meat flavoring compositions
US3524747A (en) 1966-03-30 1970-08-18 Ajinomoto Kk Seasoning compositions and related products and methods
GB1115610A (en) 1966-05-30 1968-05-29 Kyowa Hakko Kogyo Kk Flavouring substance and process for producing the same
JPS4939824B1 (enrdf_load_stackoverflow) * 1967-01-20 1974-10-29
NL155719B (nl) 1967-01-20 1978-02-15 Unilever Nv Werkwijze ter bereiding van smaakstofmengsels met een vleessmaak.
US3519437A (en) 1967-02-06 1970-07-07 Int Flavors & Fragrances Inc Meat flavor compositions
US3660114A (en) 1967-04-12 1972-05-02 Pfizer Poultry flavor comprising amino acids, sugars, vegetable protein hydrolysate and 5{40 -ribonucleotides
NL6707232A (enrdf_load_stackoverflow) 1967-05-25 1968-11-26
US3532515A (en) 1967-06-02 1970-10-06 Kohnstamm & Co Inc H Flavoring substances and their preparation
US3645754A (en) 1967-08-11 1972-02-29 Polak Frutal Works Meat flavor and its preparation
JPS4910754B1 (enrdf_load_stackoverflow) † 1967-08-25 1974-03-12
GB1224989A (en) 1967-09-22 1971-03-10 Unilever Ltd Meat flavoured products
JPS4717548B1 (enrdf_load_stackoverflow) † 1968-03-29 1972-05-22
JPS4939824Y1 (enrdf_load_stackoverflow) 1968-04-24 1974-11-01
GB1283912A (en) 1968-07-01 1972-08-02 Unilever Ltd Mercapto furane and mercapto thiophene derivatives
GB1283913A (en) † 1968-07-01 1972-08-02 Unilever Ltd Flavouring substances prepared by reaction of heterocyclic ketones with hydrogen sulphide
FR2012745A1 (enrdf_load_stackoverflow) 1968-07-11 1970-03-20 Ajinomoto Kk
IT1043796B (it) 1968-10-15 1980-02-29 Ralston Purina Co Prodotto succedameo di estratto di carne e procedimento per la sua produzione
CA1038877A (en) 1969-02-05 1978-09-19 William J. Evers Sulfur-containing compositions and processes therefor
GB1302525A (enrdf_load_stackoverflow) 1969-03-25 1973-01-10
US3804953A (en) 1970-03-05 1974-04-16 Gen Foods Corp Flavoring materials and method of preparing the same
SU301014A1 (ru) * 1970-04-24 1974-01-15 Ордена Ленина Ститут элементоорганнческих соедипеиий СССР Способ приготовления продуктов, имитирующих л1ясопродукты
GB1313830A (en) 1970-05-14 1973-04-18 Int Flavors & Fragrances Inc Sulphur containing flavour compositions
GB1284357A (en) 1970-06-05 1972-08-09 Nestle Sa Flavouring agent
GB1325335A (en) 1970-07-10 1973-08-01 Kohnstamm Co Inc H Flavouring substances and their preparation
US3716380A (en) 1970-10-06 1973-02-13 Nestle Sa Soc Ass Tech Prod Beef flavor
US3716379A (en) 1970-10-06 1973-02-13 Nestle Sa Soc Ass Tech Prod Preparation of beef and chicken flavoring agents
US3743516A (en) 1970-12-01 1973-07-03 Hong Kong Soya Bean Preparation of cheese from soybean milk
US3741775A (en) 1970-12-07 1973-06-26 Gen Foods Corp Meat-type aromas and their preparation
CH570122A5 (enrdf_load_stackoverflow) 1970-12-23 1975-12-15 Givaudan & Cie Sa
US3719499A (en) 1970-12-29 1973-03-06 Gen Foods Corp Meat analogs
US3689289A (en) 1971-05-24 1972-09-05 Marcel Andre Perret Chicken flavor and process for preparing the same
US3642497A (en) 1971-07-26 1972-02-15 Fritzsche Dodge & Olcott Inc Flavoring compositions produced by reacting hydrogen sulfide with a pentose
BE786929A (fr) 1971-07-28 1973-01-29 Int Flavors & Fragrances Inc Compositions aromatisantes
CH537158A (fr) 1971-09-28 1973-05-31 Maggi Ag Procédé de préparation d'un produit aromatisant
US3840674A (en) 1972-04-05 1974-10-08 Nestle Sa Soc Ass Tech Prod Flavouring agent and process for preparing same
GB1382335A (en) 1972-04-10 1975-01-29 Cpc International Inc Flavouring agents
US3857970A (en) 1973-04-17 1974-12-31 Fuji Oil Co Ltd Preparation of soy cheese
US3879561A (en) 1972-05-30 1975-04-22 Staley Mfg Co A E Vacuum dried condiments
JPS4939824A (enrdf_load_stackoverflow) 1972-08-24 1974-04-13
FR2202421B1 (enrdf_load_stackoverflow) 1972-10-10 1976-10-29 Thomson Brandt
US4076852A (en) 1973-02-22 1978-02-28 International Flavors & Fragrances Inc. Edible compositions having a meat flavor and processes for making same
NL7403252A (enrdf_load_stackoverflow) 1973-03-19 1974-09-23
JPS5248186B2 (enrdf_load_stackoverflow) 1973-08-20 1977-12-08
US4066793A (en) 1974-03-18 1978-01-03 Ajinomoto Co., Inc. Seasoning composition and preparation thereof
US3930046A (en) 1974-12-03 1975-12-30 Procter & Gamble Process for preparing a meat flavoring
CH604562A5 (enrdf_load_stackoverflow) 1975-07-25 1978-09-15 Maggi Ag
CH604561A5 (enrdf_load_stackoverflow) 1975-07-25 1978-09-15 Maggi Ag
CA1080539A (en) 1975-08-18 1980-07-01 William L. Baugher Gelatinized fat particles
CH594370A5 (enrdf_load_stackoverflow) † 1975-08-26 1978-01-13 Maggi Ag
US4197324A (en) 1976-05-14 1980-04-08 General Mills, Inc. Preparation of meat analog
US4165391A (en) † 1976-06-08 1979-08-21 Stauffer Chemical Company Agent for providing meaty flavor in foods
US4132809A (en) * 1976-12-07 1979-01-02 Desrosier Norman W Contextured semimoist meat analogs
US4324807A (en) 1976-12-30 1982-04-13 General Foods Corporation Simulated adipose tissue
JPS5417158A (en) * 1977-07-06 1979-02-08 Niigata Engineering Co Ltd Coloring of ham and sausage
US4161550A (en) 1977-09-21 1979-07-17 The Procter & Gamble Company Meat aroma precursor composition
SE451539B (sv) 1979-11-16 1987-10-19 Sik Svenska Livsmedelsinst Hemjernanrikat aminosyrapreparat framstellt av hemproteiner och forfarande for dess framstellning
JPS6283842A (ja) 1985-10-08 1987-04-17 Sennosuke Tokumaru 凍結乾燥ヨ−グルトとその製造方法
US5039543A (en) * 1990-11-16 1991-08-13 Nestec S.A. Preparation of flavors
JPH08173024A (ja) 1994-12-28 1996-07-09 Kakiyasu Honten:Kk 生肉の肉色制御方法
JP3467901B2 (ja) 1995-04-21 2003-11-17 味の素株式会社 こく味付与剤
JPH0970272A (ja) 1995-09-04 1997-03-18 Kao Corp 即席めん類
DK0910642T3 (da) † 1996-06-10 2004-08-09 Novozymes Biotech Inc Fremgangsmåde til at öge hæmoproteinproduktionen i filamentöse fungi
RU2144293C1 (ru) * 1999-04-05 2000-01-20 Дальневосточный государственный технический рыбохозяйственный университет Способ получения белковой массы "кланви"
JP2001015704A (ja) 1999-06-29 2001-01-19 Hitachi Ltd 半導体集積回路
GB9915787D0 (en) 1999-07-07 1999-09-08 Cerestar Holding Bv The development of vital wheat gluten in non-aqueous media
JP2001037434A (ja) 1999-07-27 2001-02-13 Fuji Shokuhin:Kk 調理冷凍食品及びその製造方法
JP2001346533A (ja) 2000-06-02 2001-12-18 Nippon Flour Mills Co Ltd パスタ及びその製造方法
JP2002101835A (ja) 2000-07-26 2002-04-09 Taiyo Kagaku Co Ltd 麺類の製造法及び麺質改良剤
US7736686B2 (en) 2000-11-08 2010-06-15 Nestec S.A. Meat emulsion products and methods of making same
EP1329163A1 (fr) 2002-01-18 2003-07-23 Societe Des Produits Nestle S.A. Elaboration de produits ayant un aspect roti
JP2004242614A (ja) 2003-02-17 2004-09-02 Hoo Seiyaku Kk ダイエット健康飲料
GB0319463D0 (en) 2003-08-20 2003-09-17 Givaudan Sa Compounds
US20050112271A1 (en) 2003-11-26 2005-05-26 Ron Pickarski Meat alternative
EA016260B1 (ru) * 2005-12-28 2012-03-30 ДСМ АйПи АССЕТС Б.В. Способ получения технологической вкусовой добавки с пониженным содержанием акриламида, добавка, полученная этим способом, и ее применение
US7932417B2 (en) 2006-05-19 2011-04-26 Mary Kay Inc. Glyceryl and glycol acid compounds
KR100762848B1 (ko) 2006-05-25 2007-10-04 씨제이 주식회사 균류 단백질의 제조방법, 이에 의해 제조된 균류 단백질,이 균류 단백질을 포함하는 저칼로리의 인조육 및 천연육고기향 향미제
WO2008148156A1 (en) 2007-06-04 2008-12-11 Carlton And United Beverages Limited Methods and compositions for fining fermentable beverages
WO2009007424A1 (en) † 2007-07-10 2009-01-15 Dsm Ip Assets B.V. Yeast autolysates
US20090061046A1 (en) 2007-08-02 2009-03-05 Novozymes A/S Method for producing an acidified milk drink
WO2009102869A1 (en) 2008-02-12 2009-08-20 Mars, Incorporated Meat analog product
US20110064847A1 (en) 2008-03-14 2011-03-17 Ajinomoto Co., Inc. Method of denaturing protein with enzymes
KR20090110423A (ko) * 2008-04-18 2009-10-22 전북대학교산학협력단 헴철―폴리펩타이드 복합체를 이용한 철 보충용 음료의제조
JP4993216B2 (ja) 2008-05-30 2012-08-08 シマダヤ株式会社 焼成風味を付与する調味液を被覆した蒸煮麺
JP5515325B2 (ja) 2009-02-27 2014-06-11 株式会社三洋物産 遊技機
TWI524853B (zh) 2009-03-27 2016-03-11 Ajinomoto Kk Give the flavor of the raw material
US9085766B2 (en) 2010-05-21 2015-07-21 Cornell University Methods of producing recombinant heme-binding proteins and uses thereof
BR112013000682A2 (pt) 2010-07-13 2016-05-31 Nestec Sa composições alimentícias tendo aparência e textura similares à carne realísticas
WO2012075088A1 (en) † 2010-12-01 2012-06-07 Cargill, Incorporated Meat substitute product
US9362122B2 (en) 2011-04-07 2016-06-07 Yissum Research Development Company Of The Hebrew University Of Jerusalem Ltd. Process for contact doping
EP2708144B1 (en) 2011-05-13 2015-11-04 Nisshin Foods Inc. Frozen pasta
US20140220217A1 (en) 2011-07-12 2014-08-07 Maraxi, Inc. Method and compositions for consumables
US10039306B2 (en) 2012-03-16 2018-08-07 Impossible Foods Inc. Methods and compositions for consumables
JP5877743B2 (ja) 2012-03-22 2016-03-08 江崎グリコ株式会社 レトルト臭のマスキング方法
JP6211760B2 (ja) 2012-12-11 2017-10-11 八藤　眞 非加熱食肉類の変色防止処理用塩類組成液、及び、当該塩類組成液を用いた変色防止処理方法
EP2943072B2 (en) 2013-01-11 2025-04-30 Impossible Foods Inc. Methods for affecting the flavour and aroma profile of consumables
AU2015240911B2 (en) 2014-03-31 2018-11-08 Impossible Foods Inc. Ground meat replicas
LT3201336T (lt) 2014-10-01 2021-11-10 Impossible Foods Inc. Nedenatūruotų baltymų ekstrahavimo ir valymo būdai
JP6079816B2 (ja) 2015-04-14 2017-02-15 トヨタ自動車株式会社 内燃機関の制御装置
US11849741B2 (en) 2015-10-20 2023-12-26 Savage River, Inc. Meat-like food products
WO2019079135A1 (en) * 2017-10-16 2019-04-25 Algenol Biotech LLC PRODUCTION OF PROTEIN CONTAINING HEM IN CYANOBACTERIA

Patent Citations (180)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3870801A (en) 1968-08-09 1975-03-11 Lever Brothers Ltd Fluid aqueous protein compositions and food products prepared therefrom
US3658550A (en) 1969-10-16 1972-04-25 Ralston Purina Co Method for producing an artificial adipose tissue
US4045587A (en) 1970-01-13 1977-08-30 International Flavors & Fragrances Inc. Foodstuff flavoring methods and compositions
US3693533A (en) 1970-12-28 1972-09-26 Procter & Gamble Meat analog apparatus
US3829582A (en) 1972-09-21 1974-08-13 Us Agriculture Method of imparting fatty-fried flavor to foods and composition
US3966985A (en) 1974-02-18 1976-06-29 Pfizer Inc. Flavoring agent obtained by reacting a monosaccharide and a supplemented plastein
US3973043A (en) 1975-07-31 1976-08-03 Lynn Howard D Feedlot animal wastes into useful materials
US4094997A (en) 1976-03-12 1978-06-13 Kikkoman Shoyu Co., Ltd. Beef flavor substance, process for producing same and beef-flavoring agent
JPS52156962A (en) 1976-06-21 1977-12-27 Hiroatsu Matsuoka Method of producing cheesee like food from soybean melk
JPS53115846A (en) 1977-03-18 1978-10-09 Jiyunsaku Nonaka Color developing agent for protein food
US4218487A (en) 1977-05-31 1980-08-19 Givaudan Corporation Processes for preparing flavoring compositions
JPS54122766A (en) 1978-03-06 1979-09-22 Miles Lab Productiom of cheese like food
GB2016255A (en) 1978-03-06 1979-09-26 Miles Lab Process for preparing cheese analogs
US4435438A (en) 1980-12-29 1984-03-06 A. E. Staley Manufacturing Company Soy isolate suitable for use in imitation cheese
JPS5959151A (ja) 1982-09-29 1984-04-04 Ajinomoto Co Inc 新規なゲル状食品の製造法
US4604290A (en) 1983-09-01 1986-08-05 Nestec S.A. Meat flavoring agents and process for preparing same
US4678676A (en) 1983-10-04 1987-07-07 Taiyo Yushi K.K. Method of producing cheese-like emulsified food
US4994285A (en) 1986-10-22 1991-02-19 Asahi Kasei Kogyo Kabushiki Kaisha Edible body and process for preparation thereof
US5055310A (en) 1988-09-02 1991-10-08 Ajinomoto Co., Inc. Process of preparing shelf-stable "tofu" at normal temperature for long term
US5264239A (en) 1989-10-12 1993-11-23 Nestec S.A. Preparation of dried flavored meats
US5443852A (en) 1990-10-24 1995-08-22 Shahidi; Fereidoon Proteinaceous food product containing stabilized cooked cured-meat pigment
US5650554A (en) 1991-02-22 1997-07-22 Sembiosys Genetics Inc. Oil-body proteins as carriers of high-value peptides in plants
EP0500132A1 (de) 1991-02-22 1992-08-26 Martin Prof. Dr. Herrmann Verfahren zur Herstellung eines quarkähnlichen Produktes aus Sojamilch
US7666628B2 (en) 1991-02-22 2010-02-23 Sembiosys Genetics Inc. Preparation of heterologous proteins on oil bodies
WO1993025697A1 (en) 1992-06-15 1993-12-23 California Institute Of Technology Enhancement of cell growth by expression of cloned oxygen-binding proteins
WO1994017673A1 (en) 1993-02-04 1994-08-18 Warner-Lambert Company Chewing gum containing wheat gluten
US5597594A (en) 1994-03-03 1997-01-28 Kikkoman Corporation Process for preparing cheese-like food product
US5753295A (en) 1994-04-05 1998-05-19 Goldman; Marc S. Non-dairy composition containing fiber and method for making same
EP0680751A1 (fr) 1994-05-02 1995-11-08 Laboratoires De Biologie Vegetale Yves Rocher Vésicules lipidiques
US6287620B1 (en) 1994-10-07 2001-09-11 Firmenich Sa Flavor enhancing methods
JPH08140627A (ja) 1994-11-28 1996-06-04 House Foods Corp ヘム鉄含有食品及びその製造方法
WO1996017981A1 (en) 1994-12-08 1996-06-13 E.I. Du Pont De Nemours And Company Process for producing zein fibers
US5922392A (en) 1995-05-03 1999-07-13 Kerry Ingredients (Uk) Limited Textured proteic fiber matrix with included solid, liquid or gaseous particles
WO1997001961A1 (en) 1995-06-30 1997-01-23 Novo Nordisk A/S A process for making cheese
EP0815736A1 (en) 1996-06-21 1998-01-07 California Polytechnic State University Foundation Melt-controlled cheese
US5807601A (en) 1996-09-09 1998-09-15 Schreiber Foods, Inc. Imitation cheese composition and products containing starch
WO1998012913A1 (en) 1996-09-26 1998-04-02 Bailey James E Expression of globin proteins in plants
US7332587B2 (en) 1996-12-16 2008-02-19 Sembiosys Genetics Inc. Oil bodies and associated proteins as affinity matrices
US6509453B1 (en) 1996-12-16 2003-01-21 Sembiosys Genetics Inc. Oil bodies and associated proteins as affinity matrices
US5856452A (en) 1996-12-16 1999-01-05 Sembiosys Genetics Inc. Oil bodies and associated proteins as affinity matrices
US6692788B1 (en) 1997-03-26 2004-02-17 Kerry Ingredients (Uk) Limited Compositions for improving the organoleptic qualities of cooked foodstuffs
US20010024677A1 (en) 1997-04-04 2001-09-27 Bringe Neal A. High beta-conglycinin products and their use
US6210742B1 (en) 1997-05-27 2001-04-03 Sembiosys Genetics Inc. Uses of oil bodies
WO1998053698A1 (en) 1997-05-27 1998-12-03 Sembiosys Genetics Inc. Uses of oil bodies
US6582710B2 (en) 1997-05-27 2003-06-24 Sembiosys Genetics Inc. Products for topical applications comprising oil bodies
US6596287B2 (en) 1997-05-27 2003-07-22 Semibiosys Genetics Inc. Products for topical applications comprising oil bodies
US6183762B1 (en) 1997-05-27 2001-02-06 Sembiosys Genetics Inc. Oil body based personal care products
US6146645A (en) 1997-05-27 2000-11-14 Sembiosys Genetics Inc. Uses of oil bodies
US6599513B2 (en) 1997-05-27 2003-07-29 Sembiosys Genetics Inc. Products for topical applications comprising oil bodies
US7585645B2 (en) 1997-05-27 2009-09-08 Sembiosys Genetics Inc. Thioredoxin and thioredoxin reductase containing oil body based products
US6761914B2 (en) 1997-05-27 2004-07-13 Sembiosys Genetics Inc. Immunogenic formulations comprising oil bodies
US6372234B1 (en) 1997-05-27 2002-04-16 Sembiosys Genetics Inc. Products for topical applications comprising oil bodies
US6420148B2 (en) 1998-03-31 2002-07-16 Amano Pharmaceutical Co., Ltd. Method for cross-linking protein by using enzyme
US6936749B1 (en) 1998-06-26 2005-08-30 The University Of Manitoba Nonsymbiotic plant hemoglobins to maintain cell energy status
US6372961B1 (en) 1998-08-20 2002-04-16 Pioneer Hi-Bred International, Inc. Hemoglobin genes and their use
US7479472B1 (en) 1998-10-19 2009-01-20 The Board Of Trustees Of The Leland Stanford Junior University DNA-templated combinatorial library chemistry
US7931925B2 (en) 1999-03-16 2011-04-26 Novozymes A/S Process for producing cheese
US6228418B1 (en) 1999-04-07 2001-05-08 Cyvex Nutrition Vegetarian pet treat
US6093424A (en) 1999-04-27 2000-07-25 Kraft Foods, Inc. Process for making cheese using transglutaminase and a non-rennet protease
US6242036B1 (en) 1999-04-27 2001-06-05 Kraft Foods, Inc. Cheese curd made using transglutaminase and a non-rennet protease
US6383531B1 (en) 1999-09-29 2002-05-07 Archer-Daniels-Midland Company Soy extended cheese
US6495187B1 (en) 1999-09-29 2002-12-17 Archer-Daniels-Midland Company Method for the use of isolated soy protein in the production of fresh, unripened cheese analogs and cheese analogs
WO2001022829A1 (en) 1999-09-29 2001-04-05 Archer-Daniels-Midland Company Process for preparing soy protein extended fresh cheese
WO2001022830A1 (en) 1999-09-29 2001-04-05 Archer-Daniels-Midland Company Method for the use of soy protein in the production of fresh and ripened cheese
US6413569B1 (en) 1999-09-29 2002-07-02 Archer-Daniels-Midland Company Use of isolated soy protein for making fresh, unripened cheese analogs
US6399135B2 (en) 1999-09-29 2002-06-04 Archer-Daniels-Midland Company Use of soy isolated protein for making fresh cheese
CN1252231A (zh) 1999-10-14 2000-05-10 余国华 血红蛋白系列食品及其制造方法
US6379738B1 (en) 1999-11-16 2002-04-30 Nestec S.A. Meat emulsion product
CN1301811A (zh) 1999-12-29 2001-07-04 吴光耀 一种可用于人体补铁的转基因铁蛋白酵母及其生产方法
US20010049132A1 (en) 2000-03-21 2001-12-06 Borge Kringelum Method for supply of starter cultures having a consistent quality
US20020034570A1 (en) 2000-06-07 2002-03-21 Gerhard Krammer Cheese flavoring
EP1166653A2 (en) 2000-06-20 2002-01-02 Snow Brand Milk Products Co., Ltd. Iron-containing protein composition
US7407786B2 (en) 2000-07-13 2008-08-05 Codexis, Inc. Lipase genes
US20040161513A1 (en) 2000-11-30 2004-08-19 Kraft Foods Holdings, Inc. Method of preparation of high quality soy-containing meat and meat analog products
US6416797B1 (en) 2001-02-14 2002-07-09 Kraft Foods Holdings, Inc. Process for making a wheyless cream cheese using transglutaminase
EP1361264A1 (en) 2001-02-15 2003-11-12 Asahi Denka Kogyo Kabushiki Kaisha PRODUCTS CONTAINING $G(b)-GLUCAN
US20030212281A1 (en) 2001-03-23 2003-11-13 Council Of Scientific & Industiral Research Heptanonic acid and furanone compounds and compositions
EP1254601A1 (en) 2001-05-02 2002-11-06 Kraft Foods Holdings, Inc. An improved process for making a cheese product using transglutaminase
US20040151778A1 (en) 2001-05-16 2004-08-05 Joel Richard Plant protein-based microcapsules
US7052879B2 (en) 2001-08-31 2006-05-30 Academia Sinica Recombinant Candida rugosa lipases
CN1407108A (zh) 2001-09-06 2003-04-02 胡放 表达乳铁蛋白的基因工程重组菌株及其应用
US6495184B1 (en) 2001-10-12 2002-12-17 Kraft Foods Holdings, Inc. Grilled meat flavoring composition and method of preparation
US20110286992A1 (en) 2002-02-15 2011-11-24 Gruber James V Personal care composition containing leghemoglobin
WO2003070172A2 (en) 2002-02-15 2003-08-28 Arch Personal Care Products, L.P. Personal care composition containing leghemoglobin
US8021695B2 (en) 2002-02-15 2011-09-20 Arch Personal Care Products, L.P. Personal care composition containing leghemoglobin
US20030198700A1 (en) 2002-02-15 2003-10-23 Gruber James V. Personal care composition containing leghemoglobin
US20030224476A1 (en) 2002-03-01 2003-12-04 Szu-Yi Chou Method of producing transglutaminase reactive compound
CN1466903A (zh) 2002-07-11 2004-01-14 余国民 花生水晶豆腐
US7709044B2 (en) 2002-08-28 2010-05-04 Fuji Oil Company, Limited Acidic soy protein gel foods and process for producing the same
US20060233721A1 (en) 2002-10-25 2006-10-19 Foamix Ltd. Foam containing unique oil globules
US7807870B2 (en) 2002-12-23 2010-10-05 Max-Planck-Gesellschaft Method for altering the content of reserve substances in plants
US6908634B2 (en) 2003-03-20 2005-06-21 Solae, Llc Transglutaminase soy fish and meat products and analogs thereof
US7674953B2 (en) 2003-04-01 2010-03-09 Cropdesign N.V. Method for producing transgenic plants with increased yield, comprising expressing of haemoglobin from Arabidopsis
WO2004113543A1 (en) 2003-06-18 2004-12-29 The University Of York Plant lipase
US20060204644A1 (en) 2003-07-03 2006-09-14 Vincent Cavallini Vegetable protein meat analog
WO2005013713A1 (en) 2003-08-12 2005-02-17 Unilever Plc Ice confection and its manufacturing process
US20050037111A1 (en) 2003-08-12 2005-02-17 Good Humor-Breyers Ice Cream, Division Of Conopco, Inc. Ice confection and its manufacturing process
US20080292749A1 (en) 2003-10-31 2008-11-27 Jonathan Goodwins Aromatization of a Milk Product Using at Least One Bacterium Producing a Bacteriocin and Belonging to the Pediococcus Genus
EP1529444A1 (fr) 2003-11-07 2005-05-11 Protial Caillé à base de lait végétal fermenté et procédé de fabrication d'un tel caillé
CN101897418A (zh) 2003-11-12 2010-12-01 J-制油株式会社 含有长链高不饱和脂肪酸和/或其酯的醇香味改良剂
US20090274817A1 (en) 2003-11-12 2009-11-05 J-Oil Mills, Inc. Body taste improver comprising long-chain highly unsaturated fatty acid and/or ester
US20120059150A1 (en) 2003-11-14 2012-03-08 Sembiosys Genetics Inc. Methods for the production of apolipoproteins in transgenic plants
CN1557188A (zh) 2004-01-20 2004-12-29 浙江省农业科学院 无废水豆腐制品生产方法
US8012732B2 (en) 2004-03-12 2011-09-06 Danisco A/S Fungal lypolytic and amylase enzyme composition and methods using the same
US7622290B2 (en) 2004-03-12 2009-11-24 Danisco A/S Fungal lipolytic enzymes, nucleic acids encoding, and uses thereof
WO2005097059A1 (en) 2004-04-05 2005-10-20 Lonza, Inc. Method for the preparation of cosmetic emulsions
CN1593223A (zh) 2004-05-26 2005-03-16 王健柏 一种活性阿胶营养保健口服液浆
US7666618B2 (en) 2004-07-16 2010-02-23 Danisco A/S Lipolytic enzyme: uses thereof in the food industry
US20060035003A1 (en) 2004-08-16 2006-02-16 Mcmindes Matthew K Soy protein containing food product and process for preparing same
US20060035006A1 (en) 2004-08-16 2006-02-16 Mcmindes Matthew K Restructured meat product and process for preparing same
WO2006042608A1 (en) 2004-10-18 2006-04-27 Unilever Plc Ice confection
CN1634524A (zh) 2004-10-31 2005-07-06 青海石油管理局 改善营养性贫血保健食品
US20070269571A1 (en) 2005-07-27 2007-11-22 Stc System Japan Co., Ltd. Composition for Soybean Protein-Processed Food, Paste for Meat-Containing or Meat-Not-Containing Processed Food, Dried Meat-Like Food
US20080226810A1 (en) 2005-08-05 2008-09-18 Roqette Freres Pea Protein Composition
EP1759593A1 (en) 2005-09-06 2007-03-07 Nug Nahrungs-Und Genussmittel Vertriebsgesellschaft Mbh Minced meat analogue and method of preparing such product
WO2007060288A1 (en) 2005-11-22 2007-05-31 Valio Ltd Method of modifying the texture of a preparation
WO2007115899A1 (en) 2006-04-07 2007-10-18 Unilever N.V. Satiety enhancing food products
WO2007118751A2 (de) 2006-04-13 2007-10-25 Max Planck Institut Für Molekulare Pflanzenphysiologie Verfahren zur veränderung des atp-adp-verhältnisses in zellen
US20070269567A1 (en) 2006-05-19 2007-11-22 Solae, Llc Protein Composition and Its Use in Restructured Meat
CN101489422A (zh) 2006-05-19 2009-07-22 索莱有限责任公司 蛋白组合物及其在重组肉制品和食品中的用途
US20070269583A1 (en) 2006-05-19 2007-11-22 Mcmindes Matthew K Protein composition and its use in restructured meat and food products
WO2007137125A2 (en) 2006-05-19 2007-11-29 Solae, Llc A protein composition and its use in restructured meat and food products
WO2008017499A1 (en) 2006-08-11 2008-02-14 Technische Universität München Preparation of a food stuff from a protein enriched substrate under the simultaneous use of transglutaminase and protease
WO2008030089A1 (en) 2006-09-08 2008-03-13 Csk Food Enrichment B.V. Use of yeast and bacteria for making dairy products with improved flavour and/or texture quality characteristics
CN101138405A (zh) 2006-09-08 2008-03-12 周伯根 懒豆腐营养方便菜及其制做方法
US20100074998A1 (en) 2006-11-01 2010-03-25 Alicia Espeleta Vega Meat Substitute Food Product And Process For Preparing The Same
CN101541187A (zh) 2006-11-01 2009-09-23 西格马食品可变资本有限公司 肉类替代食品及其制备方法
US20080268112A1 (en) 2006-12-28 2008-10-30 Solae, Llc Ground Meat and Meat Analog Compositions Having Improved Nutritional Properties
WO2008083117A2 (en) 2006-12-28 2008-07-10 Solae, Llc Ground meat and meat analog compositions having improved nutritional properties
US20110117180A1 (en) 2007-01-10 2011-05-19 Ocean Nutrition Canada Limited Vegetarian microcapsules
EP1952695A1 (en) 2007-01-31 2008-08-06 Unilever N.V. Oil bodies and method of producing such oil bodies
US20080254199A1 (en) 2007-04-05 2008-10-16 Solae, Llc Colored Structured Protein Products
US20080254168A1 (en) 2007-04-10 2008-10-16 Solae, Llc Dried Food Compositions
US20080299254A1 (en) 2007-05-29 2008-12-04 Jong Boo Kim Method of making tofu using probiotic lactobaciulls
US20110008502A1 (en) 2007-07-02 2011-01-13 San-Ei Gen F.F.I., Inc. Processed food composition containing dextrin
US20100136201A1 (en) 2007-07-04 2010-06-03 Fanny Bigeard Extuded food products and methods for making extruded food products
CN101156632A (zh) 2007-10-19 2008-04-09 扬州大学 再制大豆干酪制品的加工方法
US20100311950A1 (en) 2007-11-08 2010-12-09 Hirofumi Kugitani Soy protein gel and method of producing the same
US8304522B2 (en) 2007-11-08 2012-11-06 Fuji Oil Company, Limited Soy protein gel and method of producing the same
WO2009060678A1 (ja) 2007-11-08 2009-05-14 Fuji Oil Company, Limited 大豆蛋白ゲル及びその製造法
DE102007061256A1 (de) 2007-12-19 2009-06-25 Katrin Von Oppenkowski Verfahren zur Herstellung einer pflanzlichen Substanz sowie derartige Substanz und deren Verwendung
JP2009171877A (ja) 2008-01-23 2009-08-06 Toshio Sasaki 純植物性チーズ様食品の製造法
US20110081386A1 (en) 2008-04-11 2011-04-07 Sembiosys Genetics, Inc. Controlled release of active agents from oleosomes
US8597694B2 (en) 2008-04-11 2013-12-03 Sembiosys Genetics, Inc. Stabilized oleosome preparations and methods of making them
US20110081435A1 (en) 2008-04-11 2011-04-07 Sembiosys Genetics, Inc. Stabilized oleosome preparations and methods of making them
US20090264520A1 (en) 2008-04-21 2009-10-22 Asha Lipid Sciences, Inc. Lipid-containing compositions and methods of use thereof
US20110065847A1 (en) 2008-05-14 2011-03-17 Nippon Shokubai Co., Ltd. Method for producing polycarboxylic acid copolymer and copolymer composition for cement admixture
EP2138052A1 (de) 2008-06-26 2009-12-30 Emsland-Stärke GmbH Gelatinierte Süssigkeit, Käseimitat und Herstellungsverfahren
US8188415B2 (en) 2008-10-24 2012-05-29 Emcore Solar Power, Inc. Terrestrial solar tracking photovoltaic array
US20100196575A1 (en) 2009-01-30 2010-08-05 Solae, Llc Melting Vegetable Protein Based Substitute Cheese
US20110288389A9 (en) 2009-03-02 2011-11-24 Seventh Sense Biosystems, Inc. Oxygen sensor
US20100249560A1 (en) 2009-03-02 2010-09-30 Seventh Sense Biosystems, Inc. Oxygen sensor
WO2010101625A2 (en) 2009-03-02 2010-09-10 Seventh Sense Biosystems, Inc. Oxygen sensor
US20100233347A1 (en) 2009-03-13 2010-09-16 Uhrhan Richard B Food compositions having a realistic meat-like appearance, feel, and texture
US20100281765A1 (en) 2009-05-05 2010-11-11 Schwartz Anne M Efficient biomass fractionating system for an energy pulse crop
US20100310738A1 (en) 2009-06-04 2010-12-09 Wti, Inc. Method of processing meat
JP2011000073A (ja) 2009-06-19 2011-01-06 House Foods Corp チーズ様食品組成物及びその製造方法
CN101606574A (zh) 2009-07-14 2009-12-23 中国农业大学 天然高铁蛋白粉及其制备方法
US20110064862A1 (en) 2009-09-11 2011-03-17 Dean Intellectual Property Services, Inc. Non-Dairy, Nut-Based Milk and Method of Production
CN101861895A (zh) 2010-04-06 2010-10-20 扬州大学 一种新型发酵豆乳制品的制备方法
JP2012016336A (ja) 2010-07-09 2012-01-26 Ekoopasu Laboratories:Kk ヘム鉄含有食品素材およびその製造方法
US20120093994A1 (en) 2010-10-13 2012-04-19 The Curators Of The University Of Missouri Meat Analog Compositions and Process
DE202011002097U1 (de) 2011-01-28 2011-03-24 Tofutown.Com Gmbh pflanzliche Frischcreme
WO2012106751A1 (en) 2011-02-07 2012-08-16 Commonwealth Scientific And Industrial Research Organisation Artificial oil bodies
WO2012110797A1 (en) 2011-02-14 2012-08-23 The University Of Nottingham Oil body extraction and uses
WO2012116703A1 (en) 2011-03-01 2012-09-07 Københavns Universitet A process for the manufacture of a product from a plant material
WO2013013292A1 (en) 2011-05-12 2013-01-31 University Of Guelph Soy/milk cheese-type and yoghurt-type products and method of making
CN102835460A (zh) 2011-06-21 2012-12-26 光明乳业股份有限公司 一种涂抹干酪模拟物及其制备方法
US20130004617A1 (en) 2011-07-01 2013-01-03 Pepsico, Inc. Coacervate complexes, methods and food products
WO2013010037A1 (en) 2011-07-12 2013-01-17 Lyrical Foods, Inc. Methods and compositions for consumables
WO2013010042A1 (en) 2011-07-12 2013-01-17 Sand Hill Foods. Inc. Methods and compositions for consumables
US9011949B2 (en) 2011-07-12 2015-04-21 Impossible Foods Inc. Methods and compositions for consumables
US20150366233A1 (en) 2011-07-12 2015-12-24 Impossible Foods Inc. Methods And Compositions For Consumables
CN102440302A (zh) 2011-11-11 2012-05-09 华东理工大学 一种涂抹型大豆干酪及其制作方法
CN102578544A (zh) 2012-03-06 2012-07-18 李连成 一种调味品及其制备方法和使用方法
WO2013138793A2 (en) 2012-03-16 2013-09-19 Maraxi, Inc. Affinity reagants for protein purification
WO2014110540A1 (en) 2013-01-11 2014-07-17 Maraxi, Inc. Non-dairy cheese replica comprising a coacervate
WO2015127388A1 (en) 2014-02-21 2015-08-27 Impossible Foods Inc. Soy-based cheese
US20150296834A1 (en) 2014-04-17 2015-10-22 Savage River, Inc. dba Beyond Meat, Inc. Plant based meat structured protein products
US20150296835A1 (en) 2014-04-17 2015-10-22 Savage River, Inc. dba Beyond Meat, Inc. Nutrient-dense meat structured protein products

Non-Patent Citations (243)

* Cited by examiner, † Cited by third party
Title
"Acidified Milk Products and Protein Stabilisation," Herbstreith & Fox, retrieved on Mar. 3, 2014, http://www.herbstreith-fox.de/en/informative-literature/informative-literature-from-rd-and-tech-application.html, 15 pages.
"Heterlolgous," Merriam-Webster Dictionary, retrieved on Sep. 10, 2015, http://www.merriam-webster.com/dictionary/heterologous, 1 page.
"Ice Cream and Ice Cream Desserts," Herbstreith & Fox, retrieved on Mar. 3, 2014, http://www.herbstreith-fox.de/en/informative-literature/informative-literature-from-rd-and-tech-application.html, 5 pages.
"Innovation at Its Best: 5 Years of Food Valley Awards," Food Valley, retrieved on Mar. 7, 2014, http://www.foodvalley.nl/English/Afbeeldingen/FVAjubileumuitgave/Innovation%20at%20Its%20Best%20-%205%20Years%20of%20Food%20Valley%20Awards.pdf, 51 pages.
"Low Methylester Amidated Pectins," Herbstreith & Fox, retrieved on Mar. 3, 2014, http://www.herbstreith-fox.de/en/informative-literature/informative-literature-from-rd-and-tech-application.html, 13 pages.
"Rethink Meat," Presented at the 6th Annual Sustainable Innovation Forum, Paris, France, Dec. 7-8, 2015, retrieved on Feb. 1, 2016, https://amp.twimg.com/v/7c7f7084-b173-42cb-bc12-723f35994dff, 1 page (Video Submission).
"Silicon Valley gets a taste for food," The Economist Technology Quarterly, Mar. 7, 2015, http://cdn.static-economist.com/sites/default/files/sponsorships/accenture-tq-march2015/20150307-tq-mailout.pdf, pp. 11-13.
"Stabilisation of Whey and Whey Mix Products with Pectin," Herbstreith & Fox, retrieved on Mar. 3, 2014, http://www.herbstreith-fox.de/en/informative-literature/informative-literature-from-rd-and-tech-application.html, 6 Pages.
"Texturising of Fermented Milk Products," Herbstreith & Fox, retrieved on Mar. 3, 2014, http://www.herbstreith-fox.de/en/informative-literature/informative-literature-from-rd-and-tech-application.html, 6 pages.
"Veggie burgers that look, taste, and bleed like real meat," CBS News, Aug. 9, 2016, retrieved Aug. 25, 2016 <http://www.cbsnews.com/news/food-trend-veggie-burgers-that-look-bleed-taste-like-real-meat/>, 4 pages.
"Watch Momofuku Cook Impossible Foods' Plant-Based Burger that 'Bleeds'," Vice, Jul. 27, 2016, retrieved Aug. 25, 2016, <https://munchies.vice.com/en/videos/watch-momofuku-cook-impossible-foods-plant-based-burger-that-bleeds>, 3 pages.
"Silicon Valley gets a taste for food," The Economist Technology Quarterly, Mar. 7, 2015, http://cdn.static-economist.com/sites/default/files/sponsorships/accenture—tq—march2015/20150307—tq—mailout.pdf, pp. 11-13.
"Watch Momofuku Cook Impossible Foods' Plant-Based Burger that ‘Bleeds’," Vice, Jul. 27, 2016, retrieved Aug. 25, 2016, <https://munchies.vice.com/en/videos/watch-momofuku-cook-impossible-foods-plant-based-burger-that-bleeds>, 3 pages.
Asgar et al., "Nonmeat Protein Alternatives as Meat Extenders and Meat Analogs," Comprehensive Reviews in Food Science and Food Safety, 2010, 9:513-529.
Aubrey, "Food for Thought: Saving the Planet, One Burger At a Time: This Juicy Patty Is Meat-Free," The Salt, Feb. 11, 2017, retrieved on Feb. 14, 2017, retreived from <http ://www.npr.org/sections/thesalt/2017/02/11/514544431/saving-the-planet-one-burger-at-a-time-this-juicy-patty-is-meat-free>, 14 pages.
Australian Patent Examination Report No. 1 in Australian Application No. 2012281064, dated Jan. 25, 2016, 5 pages.
Australian Patent Examination Report No. 1 in Australian Application No. 2012281069, dated Sep. 25, 2015, 5 pages.
Back, "Process Flavors," Handbook of Meat, Poultry and Seafood Quality, Second Edition, 2012, Chapter 7, 91-104.
Battaglia et al., "The Enigmatic LEA Proteins and Other HydroPhilins1[W]," Plant Physiology, Sep. 2008, 148:6-24.
Belitz et al., "Aroma Compounds," Food Chemistry, Springer 2009, pp. 340-402.
Belitz et al., Food Chemistry, 3rd revised edition. Springer-Verlag, Berlin (2006), p. 368.
Beuchat et al., "Fermentation of Peanut Milk with Lactobacillus bulgaricus and L. acidophilus," J. Food Sci, 1978, 43:1109-1112.
Beyond Better Order page and Nutritional Facts, retrieved on Feb. 6, 2014, http://www.beyond-better.com/order.html, 8 pages.
Beyond Meat, posted on or before Feb. 24, 2001, accessed Jan. 7, 2014, http://beyondmeat.com/, 2 pages.
Boca Bruschetta Tomato Basil Parmesan Veggie Patties Package Ingredients, posted on or before Jul. 22, 2008, accessed on Jan. 7, 2014, http://www.bocaburger.com/products/nutrition-info.aspx?product=5928360103, 1 page.
Boca Flame Grilled Meatless Burgers Package Ingredients, posted on or before Jul. 14, 2008, accessed on Jan. 7, 2014, http://www.bocaburger.com/products/nutrition-info.aspx?product=5928367321, 1 page.
Boca Original Meatless Chik'n Nuggets Package Ingredients, posted on or before Jul. 22, 2008, accessed Jan. 7, 2014, http://www.bocaburger.com/products/nutrition-info.aspx?product=5928360012, 1 page.
Boca Original Vegan Meatless Burgers Package Ingredients, posted on or before Jul. 14, 2008, accessed Jan. 7, 2014, http://www.bocaburger.com/products/nutrition-info.aspx?product=5928333445, 1 page.
Boral and Bohidar "Effect of Ionic Strength on Surface-Selective Patch Binding-Induced Phase Separation and Coacervation in Similarly Charged Gelatin-Agar Molecular Systems," Journal of Physical Chemistry B, 2010, 114(37): 12027-35.
Bradshaw, "Food 2.0: the future of what we eat," FT Magazine, Oct. 31, 2014, retrieved on Nov. 11, 2014, http://www.ft.com/cms/s/2/bfa6fca0-5fbb-11e4-8c27-00144feabdc0.html#axzz3InGaCIdL, 6 pages.
Brewer, "The Chemistry of Beef Flavor," Dec. 2006, retrieved on Aug. 30, 2016, <http://beefresearch.org/CMDocs/BeefResearch/The%20Chemistry%20of%20Beef%20Flavor.pdf>, 16 pages.
Brooks et al., "Prediction of beef flavor by precursor and volatile compounds Principal Investigators: Funded by The Beef Checkoff," Texas Tech University, May 31, 2012, retreived Aug. 30, 2016, <http://www.beefresearch.org/CMDocs/BeefResearch/PE-Project-Summaries-FY11Prediction-of-beef-flavor.pdf>.
Brooks et al., "Prediction of beef flavor by precursor and volatile compounds Principal Investigators: Funded by The Beef Checkoff," Texas Tech University, May 31, 2012, retreived Aug. 30, 2016, <http://www.beefresearch.org/CMDocs/BeefResearch/PE—Project—Summaries—FY11Prediction—of—beef—flavor.pdf>.
Bunge et al., "Quest Heats up for Alternatives to Beef," The Wall Street Journal, Business News, Nov. 4, 2016, p. B5.
Burdock, "Fenaroli's handbook of flavor ingredients," CRC press, 17 pages (2016).
Bute Island Foods, "Sheese," posted on or before Dec. 5, 2006, retrieved on Feb. 6, 2014, http://www.buteisland.com/a-sheese-home.htm, 2 pages.
Bute Island Foods, "Sheese," posted on or before Dec. 5, 2006, retrieved on Feb. 6, 2014, http://www.buteisland.com/a—sheese—home.htm, 2 pages.
Cadwallader and Macleod, "16 Instrumental methods for analyzing the flavor of muscle foods," Flavor of Meat, Meat Products and Seafoods, 18 pages (1998).
Calkins et al., "A fresh look at meat flavor," Meat Science, 77(1):63-80 (2007).
Cerny et al., "Formation of Aroma Compounds from Ribose and Cysteine during the Maillard Reaction," J. Agric. Food Chem., 2003, 51, pp. 2714-2721.
Chamlee, "Why Do People Want Veggie Burgers That Bleed?," Eater, Jul. 25, 2016, retrieved Aug. 25, 2016, <http://www.eater.com/2016/7/25/12270698/lab-grown-meat-beyond-burger-impossible-foods>, 11 pages.
Chau, "Uncanny Patty," The Ringer, Feb. 27, 2017, retrieved on Feb. 28, 2017, retrieved from <https://theringer.com/impossible-burger-last-meal-on-earth-week-food-f9f14acdb99d#.vocb2hi6e>, 19 pages.
Chaudhari et al., "The cell biology of taste," 190(3):285-296 (Aug. 2010).
Chen et al., "Effect of Urea on Volatile Generation from Maillard Reaction of Cysteine and Ribose," J. Agric. Food Chem., 48:3512-3516 (2000).
Chen et al., "Influence of DNA on Volatile Generation from Maillard Reaction of Cysteine and Ribose," Nutraceutical Beverages, American Chemical Society, pp. 427-442 (Dec. 2003).
Chicago Vegan Foods, accessed on Jan. 7, 2014, http://chicagoveganfoods.com/products/teese-vegan-cheese/, 8 pages.
Clare et al., "Effects of Transglutaminase Catalysis on the Functional and Immunoglobulin Binding Properties of Peanut Flour Dispersions Containing Casein," J. Agric. Food Chem., 2008, 56(22):10913-10921.
Connelly and Piper, "Person of the Year: Tal Ronnen," VegNews, Nov./Dec. 2013, 29-32.
Cott et al., "The 'Impossible' Veggie Burger: A Tech Industry Answer to the Big Mac," Business Day, Jan. 13, 2017, retrieved on Jan. 17, 2017, <https://mobile.nytimes.com/2017/01/13/business/veggie-burger-impossible-burger.html?referer=http://www.drudgereport.com/>, 7 pages.
Cott et al., "The ‘Impossible’ Veggie Burger: A Tech Industry Answer to the Big Mac," Business Day, Jan. 13, 2017, retrieved on Jan. 17, 2017, <https://mobile.nytimes.com/2017/01/13/business/veggie-burger-impossible-burger.html?referer=http://www.drudgereport.com/>, 7 pages.
Dai, "David Chang Adds Plant Based 'Impossible Burger' to Nishi Menu," Jul. 26, 2016, retrieved Jul. 27, 2016 <http://ny.eater.com/2016/7/26/12277310/david-chang-impossible-burger-nishi>, 6 pages.
Dai, "David Chang Adds Plant Based ‘Impossible Burger’ to Nishi Menu," Jul. 26, 2016, retrieved Jul. 27, 2016 <http://ny.eater.com/2016/7/26/12277310/david-chang-impossible-burger-nishi>, 6 pages.
Daiya, Deliciously Dairy Free, "Say Cheese, Dairy-Free cheesy deliciousness," posted on or before Jan. 26, 2010, accessed Jan. 7, 2014, http://www.daiyafoods.com, 6 pages.
Davis et al., "Some Rheological Properties of Aqueous Peanut Flour Dispersions," J. Texture Studies, 2007, 38:253-272.
Deliciously Healthy Nacheez, Products and Nutrition Facts, posted on or before Jan. 23, 2011, retrieved on Feb. 7, 2014, http://nacheez.com/, 9 pages.
Dixie Diner's Club, Cheese (Not!) Sauce Nutrition Facts, posted on or before Sep. 3, 2009, retrieved on Feb. 7, 2014, http://www.dixiediner.com/cheese-not™-sauce-regular-cheese-p-69.html, 2 pages.
D'Onfro, "I tried the plant-based meat that Google wanted to buy and I never want to eat a 'real' hamburger again" Business Insider, Jun. 12, 2016, retrieved Jun. 14, 2016, <http://www.businessinsider.com/impossible-burgers-taste-2016-6>, 14 pages.
D'Onfro, "I tried the plant-based meat that Google wanted to buy and I never want to eat a ‘real’ hamburger again" Business Insider, Jun. 12, 2016, retrieved Jun. 14, 2016, <http://www.businessinsider.com/impossible-burgers-taste-2016-6>, 14 pages.
Donnelly, "Meet the Impossible Burget: It Looks and Taskes Like the Real Thing But Is Totally Meat-Free," Vogue, Aug. 1, 2016, retreived Aug. 25, 2016 <http://www.vogue.com/13462891/impossible-burger-meat-free-vegan-david-chang/>, 6 pages.
Door 86 Vegan Cheese, Discover a New World of Vegan Cheese and Menu, posted on or before Dec. 5, 2013, retrieved Feb. 7, 2014, http://door86vegancheese.wix.com/door-86-vegan-cheese#, 14 pages.
Dr. Cow, Natural Living & Organic Foods, "Aged Cashew & Brazil Nut Cheese," posted on or before Sep. 22, 2008, accessed Feb. 7, 2014, http://www.dr-cow.com/products/aged-cashew-brazil.html, 1 page.
Dr. Cow, Natural Living & Organic Foods, "Aged Cashew & Crystal Algae Cheese," posted on or before Sep. 22, 2008, accessed Feb. 7, 2014, http://www.dr-cow.com/products/aged-cashew-crystal.html, 1 page.
Dr. Cow, Natural Living & Organic Foods, "Aged Cashew & Dulse Cheese," posted on or before Sep. 22, 2008, accessed Feb. 7, 2014, http://www.dr-cow.com/products/aged-cashew-dulse.html, 1 page.
Dr. Cow, Natural Living & Organic Foods, "Aged Cashew & Hemp Seeds Cheese," posted on or before Sep. 22, 2008, accessed Feb. 7, 2014, http://www.dr-cow.com/products/aged-cashew-hemp.html, 1 page.
Dr. Cow, Natural Living & Organic Foods, "Aged Cashew Nut Cheese," posted on or before Sep. 22, 2008, accessed Feb. 7, 2014, http://www.dr-cow.com/products/aged-cashew-nut-cheese.html, 1 page.
Dr. Cow, Natural Living & Organic Foods, "Aged Macadamia & Hemp Seeds Cheese," posted on or before Sep. 22, 2008, accessed Feb. 7, 2014, http://www.dr-cow.com/products/aged-macadam-hemp.html, 1 page.
Dr. Cow, Natural Living & Organic Foods, "Aged Macadamia Nut Cheese," posted on or before Sep. 22, 2008, accessed Feb. 7, 2014, http://www.dr-cow.com/products/aged-macadam-nut-cheese.html, 1 page.
Dr. Cow, Natural Living & Organic Foods, "Cashew Nut Cream Cheese," posted on or before Sep. 22, 2008, accessed Jan. 7, 2014, http://www.dr-cow.com/products/cashew-nut-cream-cheese.html, 1 page.
Duane, "Engineering the Future of Artisanal Vegan Cheese," Food & Wine, Nov. 2013, http://www.foodandwine.com/articles/engineering-the-future-of-artisanal-vegan-cheese, 5 pages.
Ellis et al., "Structure of ferric soybean leghemoglobin a nicotinate at 2.3 A resolution," Acta Crystallographica, May 1997, Section D, 53(3):302-310.
Elmore et al., "Effect of the Polyunsaturated Fatty Acid Composition of Beef Muscle on the Profile of Aroma Volatiles," J. Agric. Food Chem. 47:1619-1625 (1999).
Etienne, "Eating the plant-derived Impossible Burget cooked by Momofuku's David Chang," Tech Crunch, Jul. 26, 2016, retrieved Aug. 25, 2016, <https://techcrunch.com/2016/07/26/eating-the-plant-derived-impossible-burger-cooked-by-momofukus-david-chang/>, 9 pages.
European Search Report (Supplementary) in European Application No. 12810661.4, dated Mar. 12, 2015, 14 pages.
European Search Report (Supplementary) in European Application No. 12811683.7, dated Mar. 12, 2015, 9 pages.
European Search Report for International Application No. EP 14737766, dated Jul. 15, 2016, 11 pages.
Fang et al., "Food Nutrition health theory and technology," China light industry press, p. 448, Jan. 31, 1997 (English Translation).
Fantastic World Foods, "Fantastic Foods Nature's Burger (Meatless Burger Mix)," posted on or before Jan. 6, 2009, accessed on Jan. 7, 2014, http://fantasticfoods.elsstore.com/view/product/?id=8715&cid=1967, 2 pages.
Felt, "Raw Vegan Almond Ricotta Cheese," FeedYourSkull, Mar. 12, 2012, https://feedyourskull.com/2012/03/12/raw-vegan-almond-ricotta-cheese/, 15 pages.
Field et al., "Heme Pigment Content of Bovine Hemopoietic Marrow and Muscle," J. Food Sci., 45:1109-1112, 1980.
Follow Your Heart Homepage, posted on or before Nov. 28, 1999, accessed Jan. 7, 2014, http://www.followyourheart.com, 3 pages.
Follow Your Heart, Products and Nutrition Facts, posted on or before Nov. 28, 1999, accessed Feb. 7, 2014, http://www.followyourheart.com/products/, 26 pages.
Foo, "Beef and Scallop Stir-Fry," Food & Wine, Jul. 2001, retrieved on Sep. 10, 2015, http://www.foodandwine.com/recipes/beef-and-scallop-stir-fry/print, 3 pages.
Food for Lovers, Vegan Queso Original & Vegan Queso Mild, posted on or before Oct. 27, 2011, retrieved Feb. 7, 2014, http://www.foodforlovers.com/products, 3 pages.
Fourth Chinese Office Action in Chinese Application No. 201280041713.1, dated Nov. 11, 2016, 18 pages (with translation).
Free & Easy Dairy Free Cheese Flavour Sauce Mix, Holland & Barrett, posted on or before Jun. 22, 2013, retrieved Feb. 7, 2014, http://www.hollandandbarrett.com/pages/product-detail.asp?pid=2686, 2 pages.
Free & Easy Dairy Free Cheese Flavour Sauce Mix, Holland & Barrett, posted on or before Jun. 22, 2013, retrieved Feb. 7, 2014, http://www.hollandandbarrett.com/pages/product—detail.asp?pid=2686, 2 pages.
Fromson, "The Race to Build a Fake-Meat Burger That Just Might Save the World, Free the cows!" New York Magazine, Jun. 1-7, 2015, 46-48.
Fromson, "The Race to Build a Fake—Meat Burger That Just Might Save the World, Free the cows!" New York Magazine, Jun. 1-7, 2015, 46-48.
Galaxy Foods Vegan Soy Grated Parmesan, ShopRite, retrieved Feb. 7, 2014, http://www.shoprite.com/pd/Galaxy-Nutritional-Foods/Vegan-Grated-Soy-Topping-Parmesan-Flavor/4-oz/077172640006/, 6 pages.
Gardein The Ultimate Beefless Burger Package Ingredients, posted on or before 2013, accessed Jan. 7, 2014, http://gardein.com/products/beefless-burger/, 12 pages.
Gardenburger The Original Veggie Burger Package Ingredients, posted on or before Oct. 5, 2008, accessed Jan. 7, 2014, http://www.gardenburger.com/product.aspx?id=11630, 1 page.
GenBank Accession No. AFK42304.1, unknown [Medicago truncatulal], May 25, 2012, 1 page.
Gharst, "Biochemical and Rheological Characteristics of Peanut Proteins Crosslinked with Microbial Transglutaminase," A dissertation submitted to the Graduate Faculty of North Carolina State University, Raleigh NC, 2007, 149 pages.
Gharst, "Effects of Transglutaminase Catalysis on the Functional and Immunoglobulin Binding Properties of Peanut Flour Dispersions Containing Casein," J. Agric. Food Chem., 2008, 56:10913-10921.
Gharst, "The Effect of Transglutaminase Crosslinking on the Rheological Characteristics of Heated Peanut Flour Dispersions," J. Food Sci., 2007, 72(7):C369-C375.
Gilbert et al., "The revolutionary meatless burger from Impossible Foods is perfect for begtarians and carnivores alike," Tech Insider, Aug. 4, 2016, retrieved on Aug. 25, 2016,<http://www.techinsider.io/the-impossible-foods-burger-review-vegetarian-2016-8>, 9 pages.
Go Veggie!, "O% Dairy. 100% Yum.," posted on or before 2013, accessed Jan. 7, 2014, http://goveggiefoods.com/our-products/dairy-free-cheese-alternative-products/, 1 page.
Go Veggie!, Dairy Free Products and Nutrition Facts, posted on or before 2013, accessed Feb. 7, 2014, http://goveggiefoods.com/our-products/dairy-free-cheese-alternative-products/, 13 pages.
Gordinier, "Masters of Disguise Among Meatless Burgers," The New York Times, Mar. 22, 2011, accessed Jan. 7, 2014, http://www.nytimes.com/2011/03/23/dining/23meatless.html?pagewanted=all&-r=0, 5 pages.
Gordinier, "Masters of Disguise Among Meatless Burgers," The New York Times, Mar. 22, 2011, accessed Jan. 7, 2014, http://www.nytimes.com/2011/03/23/dining/23meatless.html?pagewanted=all&—r=0, 5 pages.
Griffths, "XCIII. The Action of Gastic Juice on Beef Muscle-Globulin, With References to Anaemia," Biochemistry Journal, 28:671-675 (1934).
Grigorakis et al., "Organoleptic and volatile aroma compounds comparison of wild and cultured gilthead sea bream (Sparus aurata): sensory differences and possible chemical basis," Aquaculture 225:109-119 (2003).
Grobart, "Making a Steak Without a Cow," Bloomberg Technology, Jun. 21, 2016, retrieved Jun. 23, 2016 <http://www.bloomberg.com/news/articles/2016-06-21/making-a-steak-without-the-cow>, 2 pages.
Grosch, "Evaluation of the Key Odorants of Food by Dilution Experiments, Aroma Models and Omission," Chem. Senses 26:533-545 (Jun. 2001).
Hanlon, "Fake Meat: is science fiction on the verge of becoming fact?," The Guardian, Jun. 22, 2012, http://www.theguardian.com/science/2012/jun/22/fake-meat-scientific-breakthroughs-research, 7 pages.
Hannah, "A fermented feast," Bittersweet, retrieved on Nov. 3, 2016, retrieved from <https://bittersweetblog.com/2010/06/09/a-fermented-feast/>, 2 pages.
Heller, "Barbecued Soybeans," Vegetarian Soybean Recipes, Mother Earth News, Jan./Feb. 1985, http://motherearthnews.com/real-food/vegetarian-soybean-recipes-zmaz85asie.aspx.
Heme Protein Database, "Welcome to the Heme Protein Database," posted on or before Apr. 14, 2013, accessed Dec. 18, 2013, http://hemeprotein.info/heme.php, 1 page.
Heritage Health Food Creamy Veeta Cheeze Sauce Mix, Vegan Essentials, posted on or before Aug. 13, 2013, retrieved Feb. 7, 2014, http://store.veganessentials.com/creamy-veeta-cheeze-sauce-mix-by-heritage-health-food-p3945.aspx, 1 page.
Herper, "Drop that Burger," Forbes Online, Nov. 12, 2009, http://www.forbes.com/forbes/2009/1130/thought-leaders-mcdonalds-global-warming-drop-that-burger.html, 4 pages.
Herper, "Mission Impossible Burger: Tasting The Fake Meat That Wants to Save the World," Forbes, Jul. 28, 2016, retrieved on Aug. 25, 2016, <http://www.forbes.com/sites/matthewherper/2016/07/28/mission-impossible-burger-tasting-the-fake-meat-that-wants-to-save-the-world/#57781d823c43>, 6 pages.
Homma et al. "Cheese-like food production from various nuts," Food Preservation Science, Japan 2009, Abstract.
Hoshaw, "Silicon Valley's Bloody Plant Burger Smells, Tastes and Sizzles Like Meat" the salt, Jun. 21, 2016, retrieved Jun. 21, 2016 <http://www.npr.org/sections/thesalt/2016/06/21/482322571/silicon-valley-s-bloody-plant-burger-smells-tastes-and-sizzles-like-meat>, 8 pages.
Hui et al., "Handbook of meat and meat processing," CRC Press, 2012, retrieved on Dec. 5, 2016, retrieved from <https://www.crcpress.com/Handbook-of-Meat-and-Meat-Processing-Second-Edition/Hui/p/book/9781439836835>, 3 pages.
International Preliminary Report on Patentability in Internation Application No. PCT/US2014/011361, dated Jul. 14, 2015, 13 pages.
International Preliminary Report on Patentability in International Application No. PCT/US14/11347, dated Jul. 14, 2015, 10 pages.
International Preliminary Report on Patentability in International Application No. PCT/US14/11362, dated Jul. 23, 2015, 10 pages.
International Preliminary Report on Patentability in International Application No. PCT/US2012/046560, dated Jan. 23, 2014, 12 pages.
International Preliminary Report on Patentability in International Application No. PCT/US2012/46552, dated Jan. 23, 2014, 9 pages.
International Search Report and Written Opinion in International Application No. PCT/US14/11347, dated Jul. 3, 2014, 20 pages.
International Search Report and Written Opinion in International Application No. PCT/US14/11361, dated Jun. 16, 2014, 26 pages.
International Search Report and Written Opinion in International Application No. PCT/US14/11362, dated Jun. 13, 2014, 19 pages.
International Search Report and Written Opinion in International Application No. PCT/US2012/046560, dated Dec. 14, 2012, 11 pages.
International Search Report and Written Opinion in International Application No. PCT/US2012/46552, dated Nov. 19, 2012, 12 pages.
International Search Report and Written Opinion in International Application No. PCT/US2015/017147, dated May 1, 2015, 15 pages.
International Search Report and Written Opinion in International Application No. PCT/US2015/023679, dated Aug. 28, 2015, 26 pages.
Invitation to Pay Fees in International Application No. PCT/US14/11361, dated Apr. 10, 2014, 4 pages.
Jamieson, "Iroquois Stew with Beef, Chicken and Pork," Epicurious, Nov. 1995, retrieved on Sep. 10, 2015, http://www.epicurious.com/recipes/food/printerfriendly/iroquois-stew-with-beef-chicken-and-pork-865, 2 pages.
Jensen, "Comparative Analysis of Autoxidation of Haemoglobin," J. Experimental Biology, 2001, 204:2029-2033.
Ju and Kilara, "Textural Properties of Cold-set Gels Induced from Heat-denatured Whey Protein Isolates," J. Food Science, 1998, 63(2): 288-292.
Jublot et al., "Quantitation of sulphur aroma compounds in maillard model reaction systems of different composition," Expression of Multidisciplinary Flavour Science, 4 pages (2010).
Kanani, "The Future of Meat is Meatless, Just as Tasty, and About to Change the World," Forbes, Mar. 6, 2014, retrieved on Sep. 11, 2015, http://www.forbes.com/sites/rahimkanani/2014/03/06/the-future-of-meat-is-meatless-just-as-tasty-and-about-to-change-the-world/, 8 pages.
Karahadian et al., "Action of Tocopherol-Type Compounds in Directing Reactions Forming Flavor Compounds in Autoxidizing Fish Oils," J. Amer. Oil Chem. Soc., 66:1302-8 (1989).
Kerscher et al., "Quantification of 2-Methyl-3-furnathiol, 2-Furfurylthiol, 3-Mercapto-2-pentanone in Heated Meat," J. Agric. Food Chem. 46:1954-1958 (1996).
Kerth and Miller, "Beef flavor: a review from chemistry to consumer," White Paper: Product Quality, Texas A&M University Dept of Animal Sciences, 25 pages (2013).
Khan et al., "Meat flavor precursors and factors influencing flavor precursors- A systematic review," Meat Science, 110:278-284 (Dec. 2010).
Koutsidis et al., "Water-soluble precursors of beef flavor: I. Effect of diet and breed," Meat Science, 79:124-130, 2008.
Kraft American Singles Package Ingredients, posted on or before Jun. 27, 2012, accessed on Jan. 7, 2014, http://www.kraftrecipes.com/Products/ProductInfoDisplay.aspx?SiteId=l&Product=2100060473, 1 page.
Kummer, "The Problem with Fake Meat," MIT Technology Review, Mar. 31, 2015, retrieved Apr. 20, 2016, <https://www.technologyreview.com/s/536296/the-problem-with-fake-meat/>, 11 pages.
Kung et al., "Tobacco as a Potential Food Source and Smoke Material: Nutritional Evaluation of Tobacco Leaf Protein," J. Food Sci., 1980, 45(2):320-322, 327.
Lane et al., "The Variety of Odors Produced in Maillard Model Systems and How They are Influenced by Reaction Conditions," The Maillard Reaction in Foods and Nutrition, American Chemical Society, pp. 141-158 (Apr. 1983).
Leahy Gardens Vegan & Delicious, Macaroni & Cheese and Cheese Flavored Sauce Mix Product and Nutrition Facts, posted on or before Feb. 8, 2010, retrieved Feb. 7, 2014, http://www.leaheyfoods.com/products/MacCheese.aspx, 3 pages.
Leduc et al., "Differentiation of fresh and frozen/thawed fish, European sea bass (Dicentrarchus labrax), gilthead seabream (Sparus aurata), cod (Gadus morhua) and salmon (Salmo salar), using volatile compounds by SPME/GC/MS," J. Sci. Food Agric., 92:2560-80 (2012).
Lisanatti Foods, Vegan Cheeze Products and Nutrition Facts, posted on or before Mar. 26, 2013, retrieved Feb. 7, 2014, http://www.lisanatti.com/index.php?option=com-zoo&view=category&layout=category&Itemid=22 , 5 pages.
Lisanatti Foods, Vegan Cheeze Products and Nutrition Facts, posted on or before Mar. 26, 2013, retrieved Feb. 7, 2014, http://www.lisanatti.com/index.php?option=com—zoo&view=category&layout=category&Itemid=22 , 5 pages.
Liu et al., "Intermolecular Interactions During Complex Coacervation of Pea Protein Isolate and Gum Arabic," Journal of Agricultural and Food Chemistry, 2010, 58:552-556.
Lombardi et al., "Total Heme and Non-heme Iron in Raw and Cooked Meats," Journal of Food Science, 67(5):1738-1741 (2002).
Lopez, "We just tried the 'Impossible Burger'-the meatless burger NYC has been waiting for," Business Insider, Jul. 27, 2016, retrieved on Aug. 25, 2016, <http://www.businessinsider.com/what-the-impossible-burger-tastes-like-2016-7>, 5 pages.
Lopez, "We just tried the ‘Impossible Burger’—the meatless burger NYC has been waiting for," Business Insider, Jul. 27, 2016, retrieved on Aug. 25, 2016, <http://www.businessinsider.com/what-the-impossible-burger-tastes-like-2016-7>, 5 pages.
Lugay and Kim, "Freeze alignment: A novel method for protein texturization," Utilization of Protein Resources, 1981, p. 177-187.
Luteness, "The Richest Source of Protein," MOSAIC, May/Jun. 1979, 39-45.
Maltais et al., "Formation of Soy Protein Isolate Cold-Set Gels: Proteins and Salt Effects," J. Food Science, 2005, 70 (1): C67-C73.
Marshall et al., "We Tried the "Bleeding" Vegetarian Burger and It Was Actually Good," Jul. 27, 2016, retrieved Jul. 28, 2016 <https://www.buzzfeed.com/chelseamarshall/bleeding-vegetable-burger?utm-term=.jaa03Kyo7#.ogV0m7MAW>, 10 pages.
Marshall et al., "We Tried the "Bleeding" Vegetarian Burger and It Was Actually Good," Jul. 27, 2016, retrieved Jul. 28, 2016 <https://www.buzzfeed.com/chelseamarshall/bleeding-vegetable-burger?utm—term=.jaa03Kyo7#.ogV0m7MAW>, 10 pages.
McGorrin, "Advances in Dairy Flavor Chemistry," FoodFlavors and Chemistry: Advances of the New Millennium, Spanier, A. M.; Shahidi,F.; Parliment, T. H.; Mussinan, C. J.; Ho, C.-T.; Contis, E. T., Eds., RoyalSociety of Chemistry, Cambridge, pp. 67-84 (2001).
McGorrin, "Character-impact flavor and off-flavor compounds in foods," Flavor, Fragrance, and Odor Analysis, 2nd, 207-262 (2012).
McGorrin, "The significance of volatile sulfur compounds in food flavors," Volatile sulfur compounds in food 1068, 29 pages (2011).
Moon et al., "Odour-active components of simulated beef flavour analyzed by solid phase microextraction and gas chromatography-mass spectrometry and -olfactometry," Food Research International, 39:294-308 (Apr. 2006).
Morita, "Comparison of aroma characteristics of 16 fish species by sensory evaluation and gas chromatographic analysis," J. Sci. Food Agric., 83:289-297 (2003).
Morningstar Farms Garden Veggie Patties Package Ingredients, posted on or before Jun. 26, 2013, accessed Jan. 7, 2014, https://www.morningstarfarms.com/products/burgers/garden-veggie-patties, 6 pages.
Mottram et al., "Formation of Suffer Aroma Compounds in Reaction Mixtures Containing Cysteine and Three Different Forms of Ribose," J. Agric. Food Chem., 50:4080-4086 (2002).
Mottram, "Flavour formation in meat and meat products: a review," Food Chemistry, 62(4):415-24 (Aug. 1998).
Mottram,"An Overview of the Contribution of Sulfur-Containing Compounds to the Aroma in Heated Foods," Heteroatomic Aroma Compounds, American Chemical Society, pp. 73-92 (Aug. 2002).
Nacho Mom's Vegan Queso, Products and Nutrition Facts, posted on or before Sep. 20, 2010, retrieved on Feb. 7, 2014, http://fatgoblin.com/Home.html, 6 pages.
Naike, "Food Flavor Chemistry," 1st Edition China Light Industry Press, pp. 236-243 (1996) (English Translation).
Nielson, Introduction to the Chemical Analysis of Foods, Jones & Bartlett Publishers, 1994.
Nutty Cow Nut Cheeses, Products and Nutrition Facts, posted on or before Jul. 23, 2012, retrieved Feb. 7, 2014, http://www.nuttycow.com/, 6 pages.
Office Action in Chinese Application No. 201280041713.1, dated Jul. 13, 2017, 28 pages.
Office Action in Chinese Application No. 201480013778.4, dated Aug. 8, 2017, 24 pages (English Translation).
Office Action in Chinese Application No. 201480014349.9, dated Jul. 24, 2017, 52 pages (English Translation).
Parmela Parmesan Style Aged Nut Cheese, Product and Nutrition Facts, 2012, retrieved Feb. 7, 2014, http://www.parmelafoods.com/your-health.html, 4 pages.
Peace Cheese 100% Plant-based Cheese Alternative, Product and Nutrition Facts, posted on or before Jun. 6, 2012, retrieved Feb. 7, 2014, http://www.ilovepeacecheese.com/#/products/4571642621, 3 pages.
Proulx et al., "Iron Bioavailability of Hemoglobin from Soy Root Nodules Using a Caco-2 Cell Culture Model," J. Agricultural and Food Chemistry, 2006 34(4):1519-1522.
Proulx, "Diversified strategies for improving iron bioavalibility of maize," Iowa State University-Retrospective Theses and Dissertations, 2007 retrieved on Sep. 19, 2016, retreived from <http://lib.dr.iastate.edu/rtd/15852/>, 144 pages.
Proulx, "Diversified strategies for improving iron bioavalibility of maize," Iowa State University—Retrospective Theses and Dissertations, 2007 retrieved on Sep. 19, 2016, retreived from <http://lib.dr.iastate.edu/rtd/15852/>, 144 pages.
Punk Rawk Labs: an ongoing experiment in optimal health, Nut Milk Cheese Products, posted on or before Jun. 8, 2011, retrieved Feb. 7, 2014, http://www.punkrawklabs.net/cheeses.html, 4 pages.
Ramos et al., "What is Masa?-Ingredient Intelligence," The Kitchn, retrieved on Dec. 1, 2016, http://www.thekitchn.com/whats-the-difference-between-masa-and-masa-harina-226434, 5 pages.
Ramos et al., "What is Masa?—Ingredient Intelligence," The Kitchn, retrieved on Dec. 1, 2016, http://www.thekitchn.com/whats-the-difference-between-masa-and-masa-harina-226434, 5 pages.
Reedy et al., "Development of a heme protein structure-electrochemical function database," Nucleic Acids Research, 2008, 36:307-313.
Richins et al., "Effect of Iron Source on Color and Appearance of Micronutrient-Fortified Corn Flour Toritallas," Cereal Chem., 85:561-5 (2008).
Road's End Organics, Cheese Sauce Mix Products and Nutrition Facts, posted on or before Oct. 28, 2009, retrieved Feb. 7, 2014, http://www.edwardandsons.com/reo-shop-chreese.itml, 6 pages.
Road's End Organics, Cheese Sauce Mix Products and Nutrition Facts, posted on or before Oct. 28, 2009, retrieved Feb. 7, 2014, http://www.edwardandsons.com/reo—shop—chreese.itml, 6 pages.
Road's End Organics, Mac & Chreese Products and Nutrition Facts, posted on or before Oct. 28, 2009, retrieved Feb. 7, 2014, http://www.edwardandsons.com/reo-shop-pastas.itml, 7 pages.
Road's End Organics, Mac & Chreese Products and Nutrition Facts, posted on or before Oct. 28, 2009, retrieved Feb. 7, 2014, http://www.edwardandsons.com/reo—shop—pastas.itml, 7 pages.
Rochet and Chaintreau, "Carbonyl Odorants Contributing to the In-Oven Roast Beef Top Note," J. Agric. Food Chem., 53:9578-9585 (Nov. 2005).
Rowe, "Chemistry and technology of flavors and fragrances," Oxford:: Blackwell; 2005, 351 pages.
Rusli, "The Secret of These New Veggie Burgers: Plant Blood," The Wall Street Journal, Oct. 7, 2014, retrieved on Oct. 9, 2014, http://online.wsj.com/articles/the-secret-of-these-new-veggie-burgers-plant-blood-1412725267, 5 pages.
Schieberle et al., "Characterization of Key Odorants in Dry-Heated Cysteine-Carbohydrate Mixtures: Comparison with Aqueous Reaction Systems," Flavor Analysis, American Chemical Society, pp. 320-330 (Sep. 1998).
Schwartz, "Meet the Silicon Valley-Backed Vegan Cheese That You Might Actually Eat," Fast Company, Feb. 26, 2014, retrieved Sep. 11, 2015, http://www.fastcoexist.com/3025648/meet-the-silicon-valley-backed-vegan-cheese-that-you-might-actually-eat, 6 pages.
Segner, "Meatless burger made possible with local effort," Jul. 29, 2016, retrieved Aug. 1, 2016 <http://www.southernminn.com/owatonna-peoples-press/news/article-3d414149-1040-534d-blaf-bf4f8c486788.html>, 5 pages.
Segner, "Meatless burger made possible with local effort," Jul. 29, 2016, retrieved Aug. 1, 2016 <http://www.southernminn.com/owatonna—peoples—press/news/article—3d414149-1040-534d-blaf-bf4f8c486788.html>, 5 pages.
Selli et al., "Odour-active and off-odour components in rainbow trout (Oncorhynchus mykiss) extracts obtained by microwave assisted distillation-solvent extraction," Food Chemistry, 114:317-322 (2009).
Shahidi et al., "Meat flavor volatiles: A review of the composition, techniques of analysis, and sensory evaluation," CRC Critical Reviews in Food Science and Nutrition, 24(2):141-243 (Jan. 1986).
Shi et al., "Identification of characteristic flavour precursors from enzymatic hydrolysis-mild thermal oxidation tallow by descriptive sensory analysis and gas chromatography-olfactometry and partial least squares regression," Journal of Chromatography B, 913-914:96-76 (Jan. 2013).
Shi et al., "Identification of characteristic flavour precursors from enzymatic hydrolysis-mild thermal oxidation tallow by descriptive sensory analysis and gas chromatography—olfactometry and partial least squares regression," Journal of Chromatography B, 913-914:96-76 (Jan. 2013).
Shimbayashi et al.,"Free Amino Acids and Phsphorylethanolamine in Milk Whey of Cow" Agr. Biol. Chem, 29(1):13-19, 1965.
Shu et al., "Parameter Effects on the Thermal Reaction of Cystine and 2,5-Dimethyl-4-hydroxy-3(2H)-furanone," Thermal Generation of Aromas, American Chemical Society, pp. 229-241 (Oct. 1989).
Sister River Foods Parma!, Products and Nutrition Facts, Posted on or before Jun. 2, 2012, retrieved Feb. 11, 2014, http://www.veganstore.com/product/parma-vegan-parmesan/vegan-cheese-and-dairy-alternatives, 6 pages.
Soller, "The Impossible Burger is Ready for Its (Meatless) Close-Up," The Wall Street Journal, Jun. 14, 2016, retrieved Jun. 21, 2016 <http://www.wsj.com/articles/the-impossible-burger-is-ready-for-its-meatless-close-up-1465912323>, 8 pages.
Song, et al., "Contribution of oxidized tallow to aroma characteristics of beeflike process flavour assessed by gas chromatography-mass spectrometry and partial least squares regression," Journal of Chromatography A, 1254:115-124 (Sep. 2012).
Soy Kaas, Products, posted on or before Jan. 20, 2011, retrieved Feb. 11, 2014, http://www.soykaas.com/products, 1 page.
Soyco Cheese Products, Natural Pantry, retrieved Feb. 11, 2014, http://www.natural-pantry.com/search-results.asp?ct=All&site-search-qu=soyco&storeID=D92VLAQVMPDL9L5UHTS2WLU67NADEHUA, 10 pages.
Soyco Cheese Products, Natural Pantry, retrieved Feb. 11, 2014, http://www.natural-pantry.com/search—results.asp?ct=All&site—search—qu=soyco&storeID=D92VLAQVMPDL9L5UHTS2WLU67NADEHUA, 10 pages.
Soymage Cheese Products, Good Earth Natural Foods, retrieved on Feb. 11, 2014, http://www.goodearthnaturalfoods.com/shop/brand2.asp'?storeID=PJ102JRNHNGT8G0QMPEQ7LDC7GX6C2W2&alpha=S&brand=Soymage&brand id=805, 6 pages.
Spence et al., "Multisensory Flavor Perception," Cell 161: 24-35 (2015).
Ste Martaen Cheese, Products and Nutrition Facts, posted on or before May 28, 2009, retrieved Feb. 11, 2014, http://stemartaen.bigcartel.com/, 14 pages.
Sterling, "Welcome to the Era of Plant-Based Meat," Food & Wine, Apr. 13, 2016, Retrieved Apr. 20, 2016, <http://www.foodandwine.com/blogs/welcome-era-plant-based-meat>, 3 pages.
Sterling, "Welcome to the Era of Plant—Based Meat," Food & Wine, Apr. 13, 2016, Retrieved Apr. 20, 2016, <http://www.foodandwine.com/blogs/welcome-era-plant-based-meat>, 3 pages.
Supplementary European Search Report for International No. EP 14737909.3, dated Oct. 7, 2016, 10 pages.
Supplementary Partial European Search Report in European Application No. 14738061 dated Nov. 7, 2016, 11 pages.
Swanson, "Patenting the Quest for a More Perfect Veggie Burger," JDSUPRA Business Advisor, Jun. 21, 2016, retrieved Jun. 23, 2016 <http://www.jdsupra.com/legalnews/patenting-the-quest-for-a-more-perfect-72212/>. 13 pages.
Tang et al., "Flavor chemistry of 2-methyl-3-furanthiol, an intense meaty aroma compound," Journal of Sulfur Chemistry, 11 pages (2012).
The Daiya Advantage, Products and Nutrition Facts, posted on or before Jan. 26, 2010, retrieved on Feb. 7, 2014, http://us.daiyafoods.com/our-products, 126 pages.
The Good Scents Company, "The Good Scents Company Information System," 2015, retrieved on Dec. 1, 2016, http://www.thegoodscentscompany.com/, 2 pages.
The Vegetarian Express Parma Zaan Sprinkles, posted on or about Oct. 17, 2009, retrieved Feb. 11, 2014, http://www.thevegetarianexpress.com/cart/home.php?cat=250, 2 pages.
Tofu Rella Mozzarella Cheese, Natural Pantry, retrieved Feb. 11, 2014, http://www.natural-pantry.com/shop/product-view.asp?id=24684&StoreID=D92VLAQVMPDL9L5UHTS2WLU67NADEHUA&private-product=0, 2 pages.
Tofu Rella Mozzarella Cheese, Natural Pantry, retrieved Feb. 11, 2014, http://www.natural-pantry.com/shop/product—view.asp?id=24684&StoreID=D92VLAQVMPDL9L5UHTS2WLU67NADEHUA&private—product=0, 2 pages.
Tofutti Cheese Products and Nutrition, posted on or before Jun. 26, 2013, retrieved Feb. 11, 2014, http://www.tofutti.com/dairy-free-cheeses/, 18 pages.
Tofutti Milk Free, "Premium Dairy Free Cheeses,", posted on or before Jun. 26, 2013, accessed Jan. 7, 2014, http://www.tofutti.com/daily-free-cheeses/, 2 pages.
Tong et al. ,"Blood Composition of Different Beef Breed Types" Can. J. Anim. Sci, 66:915-924 (Dec. 1986).
Trader Joe's Sliced Soy Cheese Alternative, Fotki, posted Oct. 27, 2008, retrieved Feb. 11, 2014, http://public.fotki.com/harwons/food/tj-sliced-soy-cheese.html, 1 pages.
Trader Joe's Vegan Mozzarella, A(soy) Bean, posted Jun. 7, 2013, retrieved Feb. 11, 2014, http://a-soy-bean.blogspot.com/2013/06/showdown-trader-joes-vegan-mozzarella.html, 13 pages.
Treeline Treenut Cheese, Products and Nutrition Facts, posted on or before Dec. 10, 2013, retrieved on Feb. 11, 2014, http://www.treelinecheese.com/treeline-cheese-products.html, 3 pages.
Tressl et al., "Formation of Amino Acid Specific Maillard Products and Their Contribution to Thermally Generated Aromas," Thermal Generation of Aromas, American Chemical Society, pp. 156-171 (Oct. 1989).
Uauy et al., "Iron Fortification of Foods: Overcoming Technical and Practical Barriers," J. Nutr. 132:849S-852S (2002).
Van Ba et al., "Principles of Meat Aroma flavors and Future Prospect," INTECH Open Science, Open Minds, 2012, Chapter 7, 145-176.
Van Den Ouweland et al., "Process Meat Flavor Development and the Maillard Reaction," In Thermal Generation of Aromas, ACS Symposium Series, American Chemical Society, 1989, 433-441.
VBites, "Cheezly," posted on or before 2013 , accessed Jan. 7, 2014, http://www.vbitesfoods.com/meat-free/cheezly.html, 2 pages.
Vegan Sun Artisan Aged Raw Cheese, Vegan Essentials, retrieved Feb. 11, 2014, http://store.veganessentials.com/vegan-sun-artisan-aged-raw-cheese-p4201.aspx, 3 pages.
VegCuisine Soy Cheese Products, The Vegan Store, retrieved on Feb. 11, 2014, http://www.veganstore.com/category/s?keyword=vegcuisine, 5 pages.
Veggie Brothers Mozzarella Sticks, Vegan Essentials, Nov. 9, 2013, retrieved Feb. 11, 2014, http://store.veganessentials.com/vegan-mozzarella-sticks-by-veggie-brothers-p3761.aspx, 2 pages.
Victoria Vegan Sauces, Products and Nutrition Facts, posted on or about Sep. 16, 2012, retrieved Feb. 11, 2014, http://www.victoriafinefoods.com/products/specialty-sauces/victoria-vegan, 9 pages.
Wayfare We Can't say It's Cheese Spread, Products and Nutrition Facts, posted on or about Oct. 12, 2013, retrieved Feb. 11, 2014, http://www.wayfarefoods.com/we-cant-say-its-cheese/, 5 pages.
Welcome to Bute Island Foods, "100% Vegan Cheese-100% Tasty," posted on or before Dec. 5, 2006, accessed Jan. 7, 2014, http://www.buteisland.com, 2 pages.
Welcome to Bute Island Foods, "100% Vegan Cheese—100% Tasty," posted on or before Dec. 5, 2006, accessed Jan. 7, 2014, http://www.buteisland.com, 2 pages.
Welcome to VBites Foods, Cheezly Products and Nutrition Facts, 2013, retrieved on Feb. 7, 2014, http://www.vbitesfoods.com/meat-free/cheezly.html, 26 pages.
Withycombe et al., "Identification of 2-Methyl-3-Furanthiol in the Steam Distillate from Canned Tuna Fish," Journal of Food Science, 53(2):658-660 (1988).
Wortham and Miller, "Venture Capitalists Are Making Bigger Bets on Food Start-Ups," The New York Times Online, Apr. 28, 2013, http://www.nytimes.com/2013/04/29/business/venture-capitalists-are-making-bigger-bets-on-food-start-ups.html?pagewanted=all&-r=1&, 4 pages.
Wortham and Miller, "Venture Capitalists Are Making Bigger Bets on Food Start-Ups," The New York Times Online, Apr. 28, 2013, http://www.nytimes.com/2013/04/29/business/venture-capitalists-are-making-bigger-bets-on-food-start-ups.html?pagewanted=all&—r=1&, 4 pages.
Xiaoling, "Practical Technology and Quality Management of Deep Processing of Meat Products," China Textile & Apparel Press, pp. 9 and 10 (English Translation), 10 pages.
Yancey et al., "Effects of total iron, myoglobin, hemoglobin, and lipid oxidation of uncooked muscles on livery flavor development and volatiles of cooked beef steaks," Meat Science, 73:680-686 (2006).
Yves Veggie Cuisine the Good Slice, ShopWell, retrieved on Feb. 11, 2014, http://www.shopwell.com/yves-veggie-cuisine-the-good-slice-cheese-alternative-cheddar-style/soy-foods/p/6082260001, 1 page.
Zhengnong et al., "Cihai biological fascicle," Shanghai Lexicographical Publishing House, p. 243, Dec. 31, 1987 (English Translation).

Cited By (32)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US10863761B2 (en) 2011-07-12 2020-12-15 Impossible Foods Inc. Methods and compositions for consumables
US10327464B2 (en) 2011-07-12 2019-06-25 Impossible Foods Inc. Methods and compositions for affecting the flavor and aroma profile of consumables
US10039306B2 (en) 2012-03-16 2018-08-07 Impossible Foods Inc. Methods and compositions for consumables
US11224241B2 (en) 2013-01-11 2022-01-18 Impossible Foods Inc. Methods and compositions for affecting the flavor and aroma profile of consumables
US11219232B2 (en) 2013-01-11 2022-01-11 Impossible Foods Inc. Methods and compositions for affecting the flavor and aroma profile of consumables
US10986848B2 (en) 2013-01-11 2021-04-27 Impossible Foods Inc. Methods and compositions for consumables
US10993462B2 (en) 2013-01-11 2021-05-04 Impossible Foods Inc. Methods and compositions for consumables
US11013250B2 (en) 2013-01-11 2021-05-25 Impossible Foods Inc. Methods and compositions for consumables
US11439166B2 (en) 2014-03-31 2022-09-13 Impossible Foods Inc. Ground meat replicas
US11819041B2 (en) 2014-03-31 2023-11-21 Impossible Foods Inc. Ground meat replicas
US10798958B2 (en) 2014-03-31 2020-10-13 Impossible Foods Inc. Ground meat replicas
US10172380B2 (en) 2014-03-31 2019-01-08 Impossible Foods Inc. Ground meat replicas
US11534471B2 (en) 2017-09-21 2022-12-27 Dana-Farber Cancer Institute, Inc. Isolation, preservation, compositions and uses of extracts from justicia plants
WO2021178254A1 (en) 2020-03-02 2021-09-10 Air Protein, Inc. Structured high-protein meat analogue compositions
US11952606B2 (en) 2020-09-30 2024-04-09 Nobell Foods, Inc. Food compositions comprising recombinant milk proteins
US12077798B2 (en) 2020-09-30 2024-09-03 Nobell Foods, Inc. Food compositions comprising recombinant milk proteins
US11072797B1 (en) 2020-09-30 2021-07-27 Alpine Roads, Inc. Recombinant fusion proteins for producing milk proteins in plants
US11034743B1 (en) 2020-09-30 2021-06-15 Alpine Roads, Inc. Recombinant milk proteins
US12241109B2 (en) 2020-09-30 2025-03-04 Nobell Foods, Inc. Host cells comprising a recombinant casein protein and a recombinant kinase protein
US12139737B2 (en) 2020-09-30 2024-11-12 Nobell Foods, Inc. Host cells comprising a recombinant casein protein and a recombinant kinase protein
US10988521B1 (en) 2020-09-30 2021-04-27 Alpine Roads, Inc. Recombinant milk proteins
US11685928B2 (en) 2020-09-30 2023-06-27 Nobell Foods, Inc. Recombinant fusion proteins for producing milk proteins in plants
US11401526B2 (en) 2020-09-30 2022-08-02 Nobell Foods, Inc. Recombinant fusion proteins for producing milk proteins in plants
US10947552B1 (en) 2020-09-30 2021-03-16 Alpine Roads, Inc. Recombinant fusion proteins for producing milk proteins in plants
US11840717B2 (en) 2020-09-30 2023-12-12 Nobell Foods, Inc. Host cells comprising a recombinant casein protein and a recombinant kinase protein
US10894812B1 (en) 2020-09-30 2021-01-19 Alpine Roads, Inc. Recombinant milk proteins
US11142555B1 (en) 2020-09-30 2021-10-12 Nobell Foods, Inc. Recombinant milk proteins
US11965168B2 (en) 2020-10-28 2024-04-23 Pioneer Hi-Bred International, Inc. Leghemoglobin in soybean
US11359206B2 (en) 2020-10-28 2022-06-14 Pioneer Hi-Bred International, Inc. Leghemoglobin in soybean
US12408684B2 (en) 2021-06-30 2025-09-09 Air Protein, Inc. High protein food compositions
US11771112B2 (en) 2021-10-19 2023-10-03 Eat Scifi Inc. Plant base/animal cell hybrid meat substitute
US12359214B2 (en) 2022-06-29 2025-07-15 Moolec Science Limited High expression of animal heme protein in plants

Also Published As

Publication number Publication date
CA2897602C (en) 2023-06-13
LT2943078T (lt) 2021-06-25
KR20150105650A (ko) 2015-09-17
AU2018200726A1 (en) 2018-02-22
EP2943078B1 (en) 2021-03-10
MX2021000076A (es) 2021-04-12
JP7286714B2 (ja) 2023-06-05
HK1258133A1 (en) 2019-11-08
US10314325B2 (en) 2019-06-11
US20170295833A1 (en) 2017-10-19
CA3212857A1 (en) 2014-07-17
ES2662586T3 (es) 2018-04-09
EP2943072B2 (en) 2025-04-30
EP4104682A3 (en) 2023-02-22
KR20240042553A (ko) 2024-04-02
MX2025006532A (es) 2025-07-01
AU2017265014B2 (en) 2018-11-08
RU2769287C2 (ru) 2022-03-30
US10172381B2 (en) 2019-01-08
EP2943078A4 (en) 2016-11-09
JP2016502867A (ja) 2016-02-01
SMT201800107T1 (it) 2018-05-02
AU2021240241A1 (en) 2021-10-28
WO2014110532A3 (en) 2014-09-04
HK1217412A1 (en) 2017-01-13
RU2015133529A (ru) 2017-02-16
EP4104682A2 (en) 2022-12-21
AU2014205114A1 (en) 2015-08-06
AU2014205121B2 (en) 2017-12-07
RU2015133520A (ru) 2017-02-17
AU2022202605A1 (en) 2022-05-12
AU2024205000A1 (en) 2024-08-08
JP2023109940A (ja) 2023-08-08
CA2897602A1 (en) 2014-07-17
HRP20210918T1 (hr) 2021-09-03
RU2019128577A (ru) 2019-10-14
US11224241B2 (en) 2022-01-18
AU2022202605B2 (en) 2024-05-02
KR20220000919A (ko) 2022-01-04
JP7021149B2 (ja) 2022-02-16
JP2021153601A (ja) 2021-10-07
AU2014205114B2 (en) 2017-11-16
CN114732052A (zh) 2022-07-12
KR20150105441A (ko) 2015-09-16
KR20230079510A (ko) 2023-06-07
CY1124217T1 (el) 2022-05-27
PL2943078T3 (pl) 2021-09-20
JP6907271B2 (ja) 2021-07-21
HK1217608A1 (zh) 2017-01-20
US20180199606A1 (en) 2018-07-19
US20210051977A1 (en) 2021-02-25
AU2019229324A1 (en) 2019-10-03
EP3345484B1 (en) 2022-08-10
MX2021000032A (es) 2021-03-25
KR102344776B1 (ko) 2021-12-28
CN105050426A (zh) 2015-11-11
PT2943078T (pt) 2021-06-16
HRP20180244T1 (hr) 2018-04-06
JP2019205441A (ja) 2019-12-05
RU2018122769A3 (enrdf_load_stackoverflow) 2021-06-28
US10993462B2 (en) 2021-05-04
CA2897600A1 (en) 2014-07-17
HUE038215T2 (hu) 2018-10-29
PL2943072T3 (pl) 2018-05-30
AU2021240241B2 (en) 2023-11-23
MX2021011566A (es) 2021-10-13
SI2943072T1 (en) 2018-07-31
WO2014110532A2 (en) 2014-07-17
PT2943072T (pt) 2018-03-19
AU2020200283B2 (en) 2022-01-27
JP2022062173A (ja) 2022-04-19
CA2897600C (en) 2023-10-17
US11219232B2 (en) 2022-01-11
AU2020200283A1 (en) 2020-02-06
KR102381965B1 (ko) 2022-04-04
AU2024200978A1 (en) 2024-03-07
EP2943078A1 (en) 2015-11-18
DE202014011607U1 (de) 2023-09-25
EP3345484A1 (en) 2018-07-11
RU2018122769A (ru) 2019-03-06
EP2943072A4 (en) 2016-08-24
US20180199605A1 (en) 2018-07-19
US20210037851A1 (en) 2021-02-11
JP7286821B2 (ja) 2023-06-05
AU2018200726B2 (en) 2019-10-24
AU2014205121A1 (en) 2015-08-06
DK2943078T3 (da) 2021-06-14
WO2014110539A1 (en) 2014-07-17
CN105050414A (zh) 2015-11-11
US11013250B2 (en) 2021-05-25
US20190116855A1 (en) 2019-04-25
MX2015008985A (es) 2016-04-04
US20220061365A1 (en) 2022-03-03
JP2016508716A (ja) 2016-03-24
MX2025006531A (es) 2025-07-01
JP6553516B2 (ja) 2019-07-31
AU2018200969A1 (en) 2018-03-01
JP6612129B2 (ja) 2019-11-27
MX378704B (es) 2025-03-10
AU2018200969B2 (en) 2020-01-30
US20180027851A1 (en) 2018-02-01
LT2943072T (lt) 2018-03-26
US20190200658A1 (en) 2019-07-04
SI2943078T1 (sl) 2021-08-31
EP3895543A1 (en) 2021-10-20
MX2015008987A (es) 2016-04-04
MX2021011567A (es) 2021-10-13
US20210051976A1 (en) 2021-02-25
RU2660933C2 (ru) 2018-07-11
EP2943072B1 (en) 2017-12-27
JP2023109941A (ja) 2023-08-08
JP2019165737A (ja) 2019-10-03
RS56993B1 (sr) 2018-05-31
US20180168209A1 (en) 2018-06-21
EP2943072A2 (en) 2015-11-18
CY1119958T1 (el) 2018-12-12
CA3152571A1 (en) 2014-07-17
RS61956B1 (sr) 2021-07-30
KR20220044877A (ko) 2022-04-11
KR102539106B1 (ko) 2023-06-01
MX2025006530A (es) 2025-07-01
MX2022006606A (es) 2022-07-11
AU2017265014A1 (en) 2017-12-07
DK2943072T3 (en) 2018-03-05
ES2930853T3 (es) 2022-12-22
RU2701852C2 (ru) 2019-10-01
AU2019229324B2 (en) 2021-10-21
HUE055731T2 (hu) 2021-12-28
ES2875952T3 (es) 2021-11-11

Similar Documents

Publication Publication Date Title
AU2022202605B2 (en) Methods and compositions for affecting the flavor and aroma profile of consumables
US10327464B2 (en) Methods and compositions for affecting the flavor and aroma profile of consumables
US9808029B2 (en) Methods and compositions for affecting the flavor and aroma profile of consumables
US20240298681A1 (en) Methods and compositions for affecting the flavor and aroma profile of consumables
HK40085274A (en) Methods and compositions for affecting the flavour and aroma profile of consumables
HK40076117A (en) Methods and compositions for affecting the flavor and aroma profile of consumables
HK1217412B (en) Methods and compositions for affecting the flavor and aroma profile of consumables
HK1258133B (en) Meat substitute and method for imparting a beef-like flavour to a meat substitute

Legal Events

Date Code Title Description
AS Assignment

Owner name: IMPOSSIBLE FOODS INC., CALIFORNIA

Free format text: ASSIGNMENT OF ASSIGNORS INTEREST;ASSIGNORS:FRASER, RACHEL;BROWN, PATRICK O'REILLY;KARR, JESSICA;AND OTHERS;SIGNING DATES FROM 20140430 TO 20140512;REEL/FRAME:042942/0484

STCF Information on status: patent grant

Free format text: PATENTED CASE

MAFP Maintenance fee payment

Free format text: PAYMENT OF MAINTENANCE FEE, 4TH YEAR, LARGE ENTITY (ORIGINAL EVENT CODE: M1551); ENTITY STATUS OF PATENT OWNER: LARGE ENTITY

Year of fee payment: 4

FEPP Fee payment procedure

Free format text: PETITION RELATED TO MAINTENANCE FEES GRANTED (ORIGINAL EVENT CODE: PTGR); ENTITY STATUS OF PATENT OWNER: LARGE ENTITY

CC Certificate of correction
CC Certificate of correction
MAFP Maintenance fee payment

Free format text: PAYMENT OF MAINTENANCE FEE, 8TH YEAR, LARGE ENTITY (ORIGINAL EVENT CODE: M1552); ENTITY STATUS OF PATENT OWNER: LARGE ENTITY

Year of fee payment: 8